Oven Broiled Whole Sea Bass - Whole Fish

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Oven broiled whole sea bass, with its firm and tasty flesh, sea bass is delicious on its own, it does not need any sauce to enhance its flavors, a simple drizzle of olive oil is enough!

Sea bass is one of the most delicious fish in my opinion, in my area of the world we like to pair sea bass with what we call a “virgin sauce”, we dice a tomato and add it into 1 cup of olive oil, salt, pepper and a mix of aromatic herbs.

Here I brushed a baking pan with olive oil, added my seasoned sea bass and broiled them for 14 minutes.

If you’re going to bbq whole sea bass, it is best to add them into an oiled fish basket to keep them whole and to keep the stuffing inside, bbq time will be about the same.

  • 3 servings
  • Easy
  • 0 h 30

Recipe :

Ingredients:

31.74 oz. (900 g) or 3 sea bass

salt and pepper to taste

Fresh or dried tarragon

1 lemon

Some olive oil

Instructions:

Turn broiler on and place a rack about 4 to 5 inches below

Check that the sea bass have been well scaled and gutted, rinse them inside out and pat dry

Make a few shallow incisions in the skin, add salt and pepper to taste inside and out of fish, stuff fish with 2 half slices lemon and some tarragon, rub them with olive oil

Brush a baking pan with some olive oil, arrange sea bass on top and broil for 7 minutes on each side, 14 minutes in all, they are cooked when the flesh can be easily removed from the bone

Serve with some olive oil or virgin sauce into a gravy boat

How to Eat a Whole Fish according to Martha Stewart:

After cooking, transfer fish to a plate

Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end

Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head

Insert a spatula underneath flesh of fish, on top of the backbone and lift

Lift tail; remove backbone

If desired, remove skin from fillet

Enjoy!

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