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Wild Mediterranean Sea Bass Recipe

Name: Boho Club Restaurants Wild Mediterranean Sea Bass Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 item whole wild sea bass, scaled, gutted, head and tail on (about 1 to 1.2 lb / 450-550 g each); 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 3 cloves garlic cloves, finely minced; 1 tbs fresh thyme leaves, chopped (or 1 tsp dried thyme); 1 tbs fresh oregano leaves, chopped (or 1 tsp dried oregano); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.5 item lemon, thinly sliced; 0.5 item small red onion, thinly sliced into rings; 3 sprigs fresh parsley sprigs (flat-leaf), plus extra chopped for garnish; 1 leaf fresh bay leaf; 0.5 item small fennel bulb, thinly sliced (optional); 1 cup cherry tomatoes, halved; 1 cup baby potatoes, halved if large; 0.5 cup kalamata or ripe black olives, pitted; 0.5 item red bell pepper, cut into 1/2-inch strips; 2 tbsp extra-virgin olive oil (for veg); 0.5 tsp dried rosemary or thyme; 0.5 tsp fine sea salt (for veg); 0.25 tsp freshly ground black pepper (for veg); 0.5 item lemon, cut into wedges for serving; 1 tbsp extra-virgin olive oil, for finishing drizzle; 1 tbsp fresh parsley, chopped for garnish; 0.25 tsp flaky sea salt (optional)

Inspired by Boho Club Restaurant

Time55m

Serves2

Make Wild Mediterranean Sea Bass Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sea Bass & Marinade

1 item whole wild sea bass, scaled, gutted, head and tail on (about 1 to 1.2 lb / 450-550 g each)

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

3 cloves garlic cloves, finely minced

1 tbs fresh thyme leaves, chopped (or 1 tsp dried thyme)

1 tbs fresh oregano leaves, chopped (or 1 tsp dried oregano)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Aromatic Cavity & Baking Bed

1/2 item lemon, thinly sliced

1/2 item small red onion, thinly sliced into rings

3 sprigs fresh parsley sprigs (flat-leaf), plus extra chopped for garnish

1 leaf fresh bay leaf

1/2 item small fennel bulb, thinly sliced (optional)

Roasted Vegetables (bed for fish)

1 cup Cherry tomatoes, halved

1 cup baby potatoes, halved if large

1/2 cup kalamata or ripe black olives, pitted

1/2 item red bell pepper, cut into 1/2-inch strips

2 tbsp extra-virgin olive oil (for veg)

1/2 tsp dried rosemary or thyme

1/2 tsp fine sea salt (for veg)

1/4 tsp freshly ground black pepper (for veg)

Finishing

1/2 item lemon, cut into wedges for serving

1 tbsp extra-virgin olive oil, for finishing drizzle

1 tbsp fresh parsley, chopped for garnish

1/4 tsp flaky sea salt (optional)

Method

Sea Bass & Marinade

Prep and score

Pat the whole sea bass dry with paper towels inside and out. Using a sharp knife, make 2 shallow diagonal cuts on each side of the fish (about 1/4 inch deep). These help the marinade and heat penetrate evenly.

In a small bowl combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, chopped thyme and oregano, 1 tsp fine sea salt and 1/2 tsp black pepper. Whisk until emulsified.

Rub half of the marinade all over the outside of the fish, including into the cuts. Spoon the remaining marinade into the cavity and rub it over the inner surfaces.

Aromatic Cavity & Baking Bed

Place the lemon slices, red onion rings, parsley sprigs and bay leaf into the cavity of the fish. If using fennel, tuck a few thin slices inside as well. This will infuse the fish with Mediterranean aromatics while roasting.

On a rimmed baking sheet or in a shallow roasting pan, toss cherry tomatoes, halved baby potatoes, halved olives and red pepper strips with 2 tbsp olive oil, 1/2 tsp dried rosemary or thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread into an even layer forming a bed in the center of the pan.

Place the prepared sea bass on top of the vegetable bed so it sits securely, making sure excess marinade drips onto the vegetables to flavor them.

Roasting

Preheat the oven to 425°F (220°C). Let the fish rest at room temperature while the oven heats (about 10–15 minutes) so cooking is even.

Roast in the center of the preheated oven for 20–25 minutes, or until the flesh is opaque and flakes easily with a fork and an instant-read thermometer inserted into the thickest part registers 130–135°F (54–57°C). Smaller fish may be done closer to 15–18 minutes; larger toward 25 minutes.

For a crisper skin, switch the oven to broil for the last 2–3 minutes while watching closely to avoid burning; remove once skin is golden and slightly blistered.

Finishing & Serving

Remove the pan from the oven and transfer the fish to a serving platter using two spatulas, lifting away from the roasted vegetables. Let rest for 3–4 minutes to allow juices to redistribute.

Spoon the roasted vegetables and any pan juices alongside the fish. Drizzle 1 tbsp extra-virgin olive oil over the fish, sprinkle chopped parsley and flaky sea salt if using, and serve with lemon wedges.

To serve: demonstrate how to remove the top fillet by sliding a wide spatula or spoon under the flesh from the head end and gently lifting away from the central bone. Serve portions with a mix of tomato, potato and olive, and squeeze lemon to taste.