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.
31.74 oz. (900 g) or 3 sea bass
salt and pepper to taste
Fresh or dried tarragon
Some olive oil
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
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
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