Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 2
A simple dish that is easy to throw together and surely will become one of your go-to. Whole Sea Bass marinated in a luscious lemon, tomato, garlic, herbs, and other spices mixture and perfectly baked in the oven. Incredibly delicious, healthy, and flavorful!
Ingredients
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2 white fish (sea bass, red snapper, or tilapia), approximately 1-2 lbs; scaled and gutted white fish
1 lemon (or limes if that’s what’s available)
salt and pepper to season
½ bunch parsley
1 small onion, sliced and divided
½ bunch basil
1 small tomato
4-5 garlic cloves
1 tbsp chicken bouillon or cubes, optional
½ -1 c. water or oil
1-2 c. cherry tomatoes
How to make Whole Baked Sea Bass
Step 1: On each side of the fish, make 3 to 4 diagonal cuts through the bone.
Step 2: Over the cuts, squeeze some lemon, season with salt and pepper, then aside.
Step 3: Add the chopped parsley, half of the sliced onion, basil, tomato, and garlic to a food processor or blender. Puree, adding oil or water in as needed. Add the chicken bouillon and mix well if desired.
Step 4: Over the fish, pour the marinade. Flip the fish gently a few times until coated inside and out.
Step 5: Keep the fish in the fridge and marinate for up to 24 hours for best results.
Step 6: To prevent the fish from sticking to the pan, grease the bottom of the roasting pan with cooking spray or oil. Drizzle the fish with 2 tbsp water or oil and place the cherry tomatoes and the rest of the slices of lemon in the pan.
Step 7: Depending on the thickness of the fish, bake in a roasting pan at 450 degrees F or 232 degrees C preheated oven for about 15 to 20 minutes, uncovered.
Step 8: Remove from the oven and enjoy warm with plantains or potatoes.
Notes:
There is no need to flip the fish over as they still are going to get soggy unless you are cooking on a rack.
Leave the chicken bouillon and just use salt for a complete paleo dish.
For easier clean-up, bake fish on foil or parchment paper greased with cooking spray or oil. This too will prevent the fish from sticking.
As needed, adjust the oil.
Feel free to use the marinade when making fish fillets. Depending on the thickness of the fish, cook for approximately 12 minutes or more.
Nutrition Facts:
Calories: 259kcal (13%)| Carbohydrates: 12g (4%)| Protein: 2g (4%)| Sodium: 406mg (18%)| Potassium: 324mg (9%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 585IU (12%)| Vitamin C: 40mg (48%)| Calcium: 35mg (4%)| Iron: 0.8mg (4%)
Ingredients
- 2 white fish (sea bass, red snapper, or tilapia), approximately 1-2 lbs; scaled and gutted white fish
- 1 lemon (or limes if that's what's available)
- salt and pepper to season
- ½ bunch parsley
- 1 small onion, sliced and divided
- ½ bunch basil
- 1 small tomato
- 4-5 garlic cloves
- 1 tbsp chicken bouillon or cubes, optional
- ½ -1 c. water or oil
- 1-2 c. cherry tomatoes
Instructions
Step 1: On each side of the fish, make 3 to 4 diagonal cuts through the bone.
Step 2: Over the cuts, squeeze some lemon, season with salt and pepper, then aside.
Step 3: Add the chopped parsley, half of the sliced onion, basil, tomato, and garlic to a food processor or blender. Puree, adding oil or water in as needed. Add the chicken bouillon and mix well if desired.
Step 4: Over the fish, pour the marinade. Flip the fish gently a few times until coated inside and out.
Step 5: Keep the fish in the fridge and marinate for up to 24 hours for best results.
Step 6: To prevent the fish from sticking to the pan, grease the bottom of the roasting pan with cooking spray or oil. Drizzle the fish with 2 tbsp water or oil and place the cherry tomatoes and the rest of the slices of lemon in the pan.
Step 7: Depending on the thickness of the fish, bake in a roasting pan at 450 degrees F or 232 degrees C preheated oven for about 15 to 20 minutes, uncovered.
Step 8: Remove from the oven and enjoy warm with plantains or potatoes.
Notes
There is no need to flip the fish over as they still are going to get soggy unless you are cooking on a rack. Leave the chicken bouillon and just use salt for a complete paleo dish. For easier clean-up, bake fish on foil or parchment paper greased with cooking spray or oil. This too will prevent the fish from sticking. As needed, adjust the oil. Feel free to use the marinade when making fish fillets. Depending on the thickness of the fish, cook for approximately 12 minutes or more.
