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Whole Roasted Sea Bass

Whole Roasted Sea Bass

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

The Martha Stewart Show, March 2007 http://www.marthastewart.com/351319/whole-roasted-sea-bass
3.25
Rated
65100(8)8
  • Yield Serves 2

Ingredients

    • 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

Directions

  1. Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. 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.

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