Recipes

Baked sea bass

Are you looking for a fish main course that's easy and quick to prepare? Try our baked sea bass.

Baked sea bass is a fairly quick and tasty fish recipe. Sea bass, a fish with white, lean, firm and fragrant meat, is also called sea bass according to the areas of Italy and depending on the sex of the fish: it is sea bass if it lays its eggs and sea bass if it fertilizes them.

With a fragrant and tasty taste, it does not need an excessive amount of seasoning and will be appreciated by all your guests. Precisely because of its great value , it is ideal for your best recipes and for special occasions. Today we prepare the classic baked sea bass together, but we also give you all the advice you might need. Ready? Let's get started!

How to cook sea bass in the oven: the recipe

The recipe for baked sea bass starts with cleaning the fish , which must be scaled and the entrails removed . Remove the tail and fins with kitchen scissors, then start rubbing it gently with a knife or the appropriate tool, until all the scales are removed. Then proceed with the ventral cut and remove the intestines, pulling them delicately.
Rinse him under running water holding him by the head and dry him with kitchen paper. If you are not familiar with it – or have a weak stomach – have this operation done directly at the fish shop!
Chop the garlic and parsley and use about half to flavor the inside where you will also add salt and pepper .
Place the fish on a baking tray lined with baking paper. For a complete dish, you can use potatoes : cut them into slices of a maximum thickness of 3-4 mm, place them on the baking paper and place your sea bass on top.
Season everything with a drizzle of oil and cook in the oven at 200°C for about 25 minutes . For a sea bass weighing around 500 g, this is the ideal temperature.
Halfway through cooking, take it out of the oven and drizzle with white wine which will help the meat remain soft and juicy. Serve hot.

Here is a video with all the steps to make the recipe. As you can see, it is simple to customize by adding, for example, tomatoes or capers and olives, all flavors that go well with fish.

An alternative is to prepare the sea bass in foil but you will also be surprised by the sea bass in salt.

Tips and tricks

Cleaning the fish is a bit complex: if you can, we recommend buying it already cleaned and gutted . You will save time and you will not risk ruining the meat. If you can't find it fresh, you can also buy frozen sea bass, but you will have to let it defrost for at least 12 hours in the refrigerator .

How can you tell if the sea bass is cooked ? The gills will have turned brown and the meat will generally be darker in colour. For a half kilo sea bass the time needed is what we told you about, 25 minutes, with an oven temperature of 200 degrees.

Conservation

The ideal would be to consume it immediately after preparation, but if you have any left over, keep it in the fridge for 1/2 days in an airtight container.

[relted-post url=”https://primochef.it/orata-al-forno-con-patate-e-pomodorini/ricette/”]