Whole Baked Sea Bass
Any white fish marinated in a simple yet flavorful mixture of lemon, tomato, garlic, herbs, and other spices is simple, easy, healthy, and incredibly flavorful!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 whole sea bass, (red snapper, or tilapia (1-2 pounds, scaled and cleaned))
- 1 lemon (or lime if that's what's available)
- salt and pepper (to taste (½-1 teaspoon salt per pound))
- ½ bunch parsley
- 1 small onion (, sliced and divided)
- ½ bunch basil
- 1 small tomato
- 4-5 cloves garlic
- 1 tablespoon chicken bouillon (or cubes (optional))
- ½-1 cup (118-236ml) water (or oil)
- 1-2 cups (244-488g) cherry tomatoes
Instructions
- 1
Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone.
- 2
Squeeze some lemon over it. Season fish with salt and pepper to taste. Set aside.
- 3
Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend or pulse while adding oil or water as needed until the ingredients are pureed. If desired, add chicken bouillon to the puree, thoroughly mix.
- 4
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. For best results, let it marinate in the fridge for up to 24 hours.
- 5
Use a cooking spray to oil the bottom of a roasting pan to prevent the fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices.
- 6
Bake in a roasting pan at 450℉ (232℃) for 15-20 minutes, depending on the thickness of your fish.
- 7
Serve hot with plantains or potatoes and African pepper sauce.