Mediterranean Baked Sea Bass
Whole sea bass stuffed with fresh herbs and lemon, baked in parchment with tomatoes, olives, and capers. A restaurant-quality dish that's elegant yet simple.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 lb whole sea bass, cleaned and scaled
- 3 tbsp extra virgin olive oil
- 1 whole fresh lemon
- ¼ cup fresh flat-leaf parsley
- 2 tbsp fresh dill
- 1 tbsp fresh thyme
- 2 whole garlic cloves, minced
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives
- 2 tbsp capers, drained
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 sheets parchment paper for baking
Instructions
- 1
Preheat your oven to 400 °F (200 °C). Pat the sea bass dry inside and out with paper towels, and season the cavities generously with salt and pepper. This ensures crispy skin and proper seasoning throughout the fish.
- 2
Combine fresh parsley, dill, thyme, minced garlic, and 1 tablespoon of olive oil in a small bowl to create the herb mixture. Stuff each fish cavity with half the herb mixture, dividing evenly. The aromatic herbs will infuse the delicate white flesh as it bakes.
- 3
Slice the lemon thinly and layer half the slices inside each fish cavity on top of the herbs. Tuck additional lemon slices under the skin of each fish if possible. This adds brightness and subtle citrus flavor to the baked fish.
- 4
Lay each piece of parchment paper on a work surface and lightly brush the center with olive oil. Place one sea bass in the center of each sheet and season the outside with salt and pepper. Position the fish for folding so the parchment will create a sealed pocket.
- 5
Divide the cherry tomatoes, Kalamata olives, and capers between the two parchment packets, scattering them around each fish. Drizzle with the remaining 2 tablespoons of olive oil, distributing evenly. These Mediterranean ingredients will create a flavorful broth as the fish bakes.
- 6
Fold the parchment paper over the fish and seal by folding the edges tightly and creasing them so steam cannot escape. Create a secure pocket that will trap moisture and heat. The sealed parchment is essential for even cooking and tender fish.
- 7
Place both parchment packets on a baking sheet and bake for 18–20 minutes at 400 °F (200 °C), until the parchment puffs slightly and browns at the edges. The fish is done when the flesh is opaque and flakes easily with a fork at the thickest part, about an internal temperature of 145 °F (63 °C).
- 8
Remove from the oven and carefully open the parchment packets by cutting an X on top—watch for escaping steam. Transfer each fish to a serving plate with the vegetables and pan juices, or serve family-style directly in the parchment for dramatic presentation. Drizzle with any remaining juices and serve immediately while hot.
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