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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

78 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 32
  • 2 star values: 9
  • 1 star values: 8
Rating: 5 stars
So easy and so great. I used fresh basil and oregano but otherwise followed the recipe. Whole sea bass from COSTCO ... just fabulous!
Rating: 1 stars
Rating: Unrated
Easy and great flavors!!! On my short of easy gourmet homecooked recipes. In New Jersey at local grocery each fish cost four dollars! Roasted asparagus with a drizzel of olive oil with salt/pepper in the same oven for about 12 minutes. Sliced portabellas in white wine and butter reduction completed my plate. Got a great bag of bay leaves at local Mexican market(inexpensive).