Looking for a quick, foolproof way to cook a whole fish that's tender, flaky, and packed with flavour? This Oven-Baked/Steamed Sea Bass recipe is your answer! In this video, I’ll show you how to prepare, season, and bake a whole sea bass using a simple steaming technique in the oven that locks in moisture and enhances the natural flavours of the fish. With minimal ingredients and just a few easy steps, this recipe is perfect for beginners and seafood lovers alike.
Check Out The Recipe Video Below
EASIEST WHOLE FISH RECIPE | Oven-Baked/Steamed SEA BASS
Ingredients
Sea Bass
2 x Whole Sea Bass (Gutted & Descaled)
2 x Brown Onions (Sliced)
1 x Lemon (Sliced)
Handful x Fresh Parsley
2 x Bay Leaf
90ml x White Wine
Salt & White Pepper
Potato Salad
500g x New Potatoes
1/4 x Celeriac (optional)
1 x Red Onion (Diced)
10g x Fresh Parsley (Chopped)
80g x Mayonaise
100g x Creme Fraiche
25g x Dijon Mustard
Juice of Half a Lemon
Salt & White Pepper (to taste)
Method
For the potato salad. Place the potatoes into a saucepan and cover with cold water and a pinch of salt. Place over high heat and bring to a simmer. Turn the heat to low and cook until tender. Roughly 20 minutes. Meanwhile, peel and dice the celeriac and finely dice the red onion.
Cut 8 to 10 incisions on each side of the sea bass and season generously with salt and white pepper. Lay a large sheet of foil onto a workbench. It’s got to be at least twice the size of the fish. Place a smaller sheet of parchment paper onto it (see video for reference). Create a layer of sliced onion and lemon and place the fish on top, Also place some onion, lemon, bay leaf and some parsley into the cavity of each fish. Lift the edges of the parchment paper slightly and pour over the white wine. Fold the rest of the foil over and seal well on each side to create a parcel.
Place into a preheated oven at 180°C Fan for 30 minutes.
Meanwhile, turn your attention back to the potato salad and once the potatoes are almost cooked place in the diced celeriac to cook for 3 to 5 minutes. Remove from the heat and cool under cold water. Drain through a colander.
Cut the cooked potato into 1cm slices and place into a bowl along with the celeriac, diced red onion, chopped parsley, mayonnaise, creme fraiche, dijon mustard, lemon juice and a pinch of salt and white pepper. Mix well and season to taste.
After 30 minutes your fish will be perfectly cooked, and the foil bag will be puffed up and filled with steam. Break into the foil bag and serve the fish with the potato salad.
Enjoy!
Note: If you would like crispy skin on your fish, simply place it under the grill until the skin is crispy on each side.
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