Whole Baked Sea Bass with Lemon & Capers
A whole sea bass roasted over a bed of sliced lemon, capers, and fresh herbs until the skin crisps and the flesh flakes apart effortlessly.
Ingredients
- 1 whole sea bass (approx. 600–700g), scaled and gutted
- 1 lemon, half thinly sliced, half for squeezing
- 2 tbsp capers, drained
- 4 tbsp extra-virgin olive oil
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 3 garlic cloves, lightly crushed
- Flaky sea salt and freshly ground black pepper
- Fresh dill to serve
Method
- 1
Preheat your oven to 200 °C (180 °C fan). Lay the lemon slices in a single layer in a roasting dish — they will act as a natural rack for the fish.
- 2
Score the fish 3–4 times on each side with a sharp knife. Season generously inside and out with salt and pepper.
- 3
Stuff the cavity with the thyme, rosemary, garlic, and a few capers. Lay the fish on top of the lemon slices.
- 4
Scatter the remaining capers around the fish, drizzle everything with olive oil, and squeeze over half the lemon.
- 5
Roast for 20–25 minutes until the skin is crisp and the flesh flakes easily at the thickest point.
- 6
Serve straight from the dish with fresh dill and the remaining lemon half for squeezing.
