This is one of my favourite ways to cook & eat Seabass!
Buy whole seabass, ensuring the fishmonger has de-scaled them for you and cleaned them ready to cook (but not filleted or removed the heads).
Preparation: 5 mins
Cooking time: 20-30 mins
Approx. 300kcal per average whole seabass (ca. 250g cooked)
1 Seabass per person
2-3 lemons (approx. half per seabass plus lemon for the table when eating)
Salt & pepper to taste
Pre-heat a fan-assisted oven to 180ºC (adjust times accordingly for non-fan-assisted ovens)
Line an oven-proof dish with tin-foil (this will make clearing up much easier later!)
Slice the lemons into ca. 1cm thick slices & place into the lined oven dish
Place each Seabass onto 2-3 slices of lemon, lined up to provide a ‘base’ for each fish
Lightly season the fish skin with salt & pepper, lightly season the inside of the fish, turn it over & lightly season the other side
Place into the oven & cook for 20-30 mins (this will depend on the size of the fish, but you’re looking for an end-result with crispy, but not burnt, skin and juicy fish inside…see photos)
Remove from the oven & serve immediately with fresh lemon halves to squeeze onto the fish (you can also drizzle some extra virgin olive oil when you’re serving/eating it, for an extra-rich taste), some steamed vegetables or a crispy salad and boiled new potatoes as an accompaniment.
|See how succulent the fish flesh is inside? Yum!!!|