Whole Mediterranean Seabass Recipe
Make Whole Mediterranean Seabass Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish & seasoning
Vegetable bed
Finishing sauce (optional)
Method
Fish & seasoning
- 1
Preheat and score
Preheat oven to 425°F (220°C). Pat the sea bass dry inside and out with paper towels. Using a sharp knife, make 2 shallow diagonal cuts on each side of the fish (about 1/2 inch deep) so the heat and flavors penetrate and the fish cooks evenly.
- 2
Season cavity and exterior
Season the fish cavity with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stuff the cavity with lemon slices, 2 thyme sprigs, 2 parsley sprigs, and half of the sliced garlic. Rub the exterior with 2 tbs extra-virgin olive oil and sprinkle remaining kosher salt (1.5 tsp total minus the 1/2 used in cavity) and remaining black pepper evenly over both sides and into the slashes.
Vegetable bed
- 3
Prepare vegetables
In a mixing bowl, combine the sliced fennel, red onion, cherry tomatoes, and halved baby potatoes. Drizzle with 2 tbs extra-virgin olive oil, sprinkle 1 tsp sea salt and 1 tsp black pepper, and toss to coat evenly.
- 4
Arrange on pan
Spread the seasoned vegetables in an even layer on a rimmed baking sheet or in a roasting pan. Place the prepared sea bass on top of the vegetable bed so the fish is cradled by the vegetables and any juices collect in the pan. Tuck the remaining garlic slices, thyme and parsley sprigs into the fish slashes and under the fish as desired. Drizzle 1 tbs olive oil over the fish if needed.
Roasting & finishing
- 5
Roast
Place the tray in the preheated oven and roast for 18–25 minutes, depending on the size of the fish (for a 1–1.25 lb / 450–570 g sea bass, roast ~18–20 minutes). The fish is done when flesh is opaque and flakes easily with a fork and the internal temperature at the thickest part reaches 135–140°F (57–60°C). Check vegetables: potatoes should be tender and edges lightly caramelized.
- 6
Rest
Using a wide spatula, transfer the fish carefully to a cutting board or platter and let it rest for 5 minutes. Leave the vegetables on the tray; they will continue to cook slightly in residual heat.
- 7
Make finishing sauce (optional)
While the fish rests, in a small bowl whisk together 2 tbs lemon juice, 2 tbs extra-virgin olive oil, capers, chopped parsley, and a pinch of salt and pepper. Taste and adjust seasoning.
- 8
Serve
Transfer the roasted vegetables to the serving platter around the fish. Drizzle the finishing sauce over the fish and vegetables (or serve it on the side). Garnish with additional lemon wedges and remaining fresh herb sprigs. To serve, present the whole fish and let guests fillet at the table or serve portioned pieces with vegetables.