Loup De Mer / Mediterranean Sea Bass Recipe

Prepare the fish

Preheat oven to 220°C (425°F). Pat the sea bass dry inside and out with paper towels. Using a sharp knife, make 2–3 diagonal slashes about 1/2 inch deep into each side of each fish to allow heat and flavors to penetrate. Season both cavity and skin generously with kosher salt and freshly ground black pepper (reserve about 1/2 tsp of salt for the vegetables). Drizzle 2 tablespoons of olive oil over each fish and rub to coat skin evenly.

Stuff the cavity

Open each fish cavity and stuff with 1/2 cup chopped parsley, 3 thyme sprigs, 1 tablespoon oregano leaves, 2 slices of garlic, and 2–3 slices of lemon. Press the stuffing gently into the cavity so it sits evenly. Tie the tail and mid-body with kitchen twine if desired to keep the stuffing in place.

Arrange vegetables

On a large rimmed baking sheet or in a shallow roasting pan, toss the halved cherry tomatoes, sliced fennel (if using), red onion wedges, kalamata olives, and capers with 2 tablespoons olive oil, the reserved 1 tsp sea salt, and 1 tsp freshly ground black pepper. Spread into a single layer leaving room in the center for the fish.

Add the fish and wine

Place the stuffed sea bass on top of the bed of vegetables. Pour 60 ml (about 1/4 cup) dry white wine into the pan around (not over) the fish — this will steam and flavor the vegetables. Drizzle remaining 0.5 tbs olive oil over the fish skin for added gloss (if you need to account, use the 4 tbs total listed).

Roast

Slide the pan into the preheated oven. Roast at 220°C (425°F) for 18–25 minutes depending on fish size: a 400–500 g (14–18 oz) sea bass will take about 18–20 minutes; larger 700–800 g fish up to 24–25 minutes. Fish is done when the flesh flakes easily with a fork, the thickest part reaches 60–63°C (140–145°F), and the skin is lightly browned. Stir the vegetables gently halfway through roasting to promote even cooking.

Rest and finish

Remove the pan from the oven and transfer the fish carefully to a warm platter. Let rest 3–4 minutes. Spoon the roasted tomatoes, fennel and onion around and over the fish, and drizzle pan juices over everything. Scatter the torn basil leaves and remaining chopped parsley over the top.

Serve

Finish with a light drizzle (about 1 tablespoon) of extra-virgin olive oil and a squeeze of fresh lemon over the fish and vegetables. Serve immediately with lemon wedges on the side.