Fresh Baked Black Sea Bass is an excellent dish that will leave you wanting to cook more fresh fish. If you ever cook fresh sea bass, you will know that this is a fish that needs, tender loving care. What I mean by tender, loving, care is fresh herbs and spices for a bold taste. Salt and pepper will not be enough unless it is the way you like it.
The fish is a lean saltwater fish and very meaty and therefore needs lots of herbs and spices to penetrate the flesh. I know you might say because the fish is fresh, it should taste good with minimal spices. Believe me; this fish needs it!
Why must you keep adding salt and pepper only when cooking fish? You can create so many wonderful dishes with fish when you add other ingredients and fresh spices. Fresh fish taste better with fresh ingredients and fresh spices.
This type of fish is very suitable for cooking and grilling. If grilling, remember to oil the grill well to avoid sticking. Sea Bass, in general, don’t take long to cook, unless it is whole.
It is an excellent fish to stuff with fresh herbs. The aroma of the herbs will enhance the flavor and make the fish taste deliciously fresh.
The Baked Black Sea Bass is stuffed with onion, parsley, lemon, and thyme. A delicious marinade is made with low sodium oyster sauce, low sodium fish bouillon powder, olive oil, fresh lemon/lime juice, and chili garlic sauce.
The marinade is rubbed all over the fish. The herbs are stuffed inside the cavity of fish. The fish is baked at 375 degrees F covered with aluminum foil for 15 minutes and 10 minutes uncovered for a crisper skin. The natural juices from the fish and the spices will keep the flesh very moist and flavorful. The right combination of ingredients always makes a meal taste wonderful. Enjoy!
- 3 lbs black sea bass whole fresh
- 1 lemon or Lime. To clean fish, reserve 2 - 3 slices
- 2 teaspoons lemon juice or lime juice
- 2 tablespoons fish bouillon powder form and low sodium
- 1 ½ tablespoons olive oil
- 1 teaspoon chili garlic sauce
- 2 tablespoons oyster sauce low sodium
- 1 small onion sliced
- sprig thyme
- sprig parsley
- If the scales are not removed, clean fish. A butcher knife is ideal for cleaning the fish. Completely remove the fins or trim them down with a pair of kitchen scissors. Working from the tail towards the head, scrape the scales away. Insert the knife into the anus near the tails and run your knife toward the head, splitting the abdomen. Remove all the entrails and rinse the fish thoroughly and make sure that no scales remain. Make a couple of slits on both sides of the fish and continue to clean fish with lemon or lime. Rinse with cold water, pat dry and set aside.
- Preheat oven to 190°C / 375°F / Gas Mark 5. In a small bowl, mix olive oil, lemon or lime juice, fish bouillon, oyster sauce and chili garlic sauce. Rub marinade all over fish (inside and outside). Leave some marinade to pour on fish prior to baking. Place onion, 2 - 3 lime or lemon slices parsley and thyme inside the cavity of the fish. Place fish on an oiled baking sheet or sprayed with cooking spray. Make sure all the herbs stay inside the fish. Pour remaining marinate over fish and bake covered for 30 minutes and 15 minutes uncovered. Serve hot with your favorite grain or pasta dish or even a salad.