Whole Roasted Sea Bass
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
- 2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
- Coarse sea salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for baking dish
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh flat-leaf parsley
- 6 fresh bay leaves
- 1/2 cup thinly sliced scallions
- Juice of 1 lemon
Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.