Easy Oven Roasted Seabass

Sea Bass is one of my favourite fish, because it is light, the flesh is slightly creamy and soft and it takes only a few ingredients as well as very little time to prepare.

Sea Bass does not have a strong odour, therefore I think it can be suitable even for the pickiest seafood eaters. I suggest cooking it only with sea salt and black pepper, a bit of olive oil then finally serving it with the highest quality extra virgin olive oil, lemon juice and roasted potatoes or minty mashed peas. Grilled veggies like zucchini would go well here, too. Think classics. Everything about this meal is classy. Mediterranean style seafood at its best.

Make sure you get the freshest fish possible. When choosing, take a good look: eyes should be clear, it should smell fresh and sea-like and its gills should be bright-coloured.

Instructions

Heat oven to 180°C (I use setting with a fan). Line a large and shallow (important, otherwise the fish will be steamed instead of roasted) cooking tray with baking paper.

If the fish you bought hasn’t been cleaned, cut off the bottom fins from the fish, descale it using a paring knife, wash under cold water and cut its belly open. Carefully remove all of the organs, including its gills. I suggest you wear gloves for this task so as not to cut yourself.

Pat the fish dry, rub it generously with sea salt, freshly ground black pepper, some extra virgin olive oil. Place in the oven for 20 minutes, not more.

In the meantime you can boil potatoes and grill some zucchini. Slice the zucchini thinly and arrange in a single layer on a very hot & lightly oiled grill pan. Cook on both sides on high heat until it softens and you see brown lines. Remove and set aside, repeat with all remaining zucchini slices.

Once the fish is cooked, fillet it and serve with a drizzle of extra virgin olive oil, a generous squeeze of lemon juice, grilled zucchini and cooked potatoes or other sides of your choice.

Garnish with fresh dill and black pepper.