Roast whole wild sea bass makes a beautifully light dinner for two persons. The roasting method described in this recipe should be part of your core repertoire if you like fish. This is how I would like to cook fish in the simplest way.
Wild sea bass is one of my personal favourite fish. It has a much stronger taste and less fat than the farmed counterparts. There is generally a high demand for sea bass, but the stock in the sea is declining. There have been a number of restrictions placed on both anglers and commercial fishermen in an attempt to halt the decline. Fishing for sea bass is prohibited during its spawning season from February to March.
Ingredients
- 1 whole line-caught wild sea bass (about 1-1.2kg), scaled and gutted
- 60ml olive oil
- (2 smashed garlic cloves, a handful of fresh herbs such as rosemary and thyme, bay leaves, lemon slices - optional)
- Sea salt, freshly ground black pepper
- Lemon wedges
Instructions
- Preheat the oven to high heat (200°C).
- Use a knife to cut a few slashes on each side of the fish. Brush the fish all over and the cavity with two-third of the olive oil. Season generously with sea salt and freshly ground black pepper. If desired, put garlic, herbs and lemon into the cavity of the fish.
- Place the fish on a rack in a roasting tray, and roast for about 20-25 minutes.
- Brush the fish with the remaining olive oil. Cook each side of the fish under the upper grill of the oven until it is golden browned and crispy. Insert a meat thermometer into the fish if you have one. The internal temperature should reach 55-60°C when it is cooked.
- Transfer to a plate. Serve hot with lemon wedges.
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