Simple sea bass recipe. Mediterranean sea bass with chili pesto.
Sweet, tender white sea bass flesh works well with many flavours. From the Mediterranean to Asian, African and South American.
This is a simple sea bass recipe, meaty tomatoes, clean taste of lemon, wonderful aromas of thyme and bay.
- 2 whole sea bass
- 1 lemon
- 1 large tomato
- 2 bay leaves
- 1/2 chili (optional)
- 2 spoons olive oil
- 1 spoon chili pesto
- salt and pepper
- thyme (optional)
Heat up the oven to 200C.
Clean, gut and wash the fish, or get your fish monger to do it for you. My two fish are also missing a bit of their tail, just so they can fin in the oven tray. Pat dry with kitchen paper. Using a knife make three diagonal slits across the skin of the fish so they can take on more flavour.
Salt and pepper the fish inside and outside. Stuff the sea bass with two slices of lemon and a bay leaf each. Coat liberally with the chili paste or pesto. I’ve used a well-known pesto brand, the Fiery Chili variety. Other options are available.
Using two slices of tomato, make a “bed” for the fish in the tray. Place the sea bass over, sprinkle with olive oil. Put the rest of the lemon in the tray, along with the sliced chili and a touch of thyme.
Pour in just a bit of water, about 50ml is enough.
Place the tray in the middle of the oven and cook for 10 minutes. This is just enough to cook the underside of the fish. Now switch the oven to grill, maximum heat.
Place the tray higher on the rack and grill for about 5 minutes, or until the skin gets nice and crispy. (It’s awesome to eat as well, full of taste and flavour.)
Serve with whatever you fancy, in my case, simple boiled potatoes (skin on), sprinkled with sea salt and drizzled with olive oil and lemon juice.