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Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
84 K 4/5 (7 reviews)
35 min.
Easy
6.45 €
4 people
7 IngredientsLast modified on: June 30th 2021
4 fillets fish
1 tablespoon lemon juice
3 tablespoons 
20 g 
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
Ask your fishmonger to prepare the 4 fillets fish (sea bass, of course).
Rinse and dry the fillets, then remove any remaining bones.
salt and pepper the flesh side.
Rinse and dry the fillets, then remove any remaining bones.
salt and pepper the flesh side.
Stage 2 - ⌛ 2 min.
In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 1 min.
Put a few tarragon leaves on each fillet...
Stage 5 - ⌛ 2 min.
...then turn them over.
Brush the skin with the oil and lemon mixture.
Brush the skin with the oil and lemon mixture.
Stage 6 - ⌛ 20 min.
Bake for about 20 minutes.
If you are unsure about judging when the fish is cooked (which is not obvious), stick an electronic thermometer into the thickest part of a fillet and cook just until the temperature reaches 140°F (60°C). It should then be done to perfection.
If you are unsure about judging when the fish is cooked (which is not obvious), stick an electronic thermometer into the thickest part of a fillet and cook just until the temperature reaches 140°F (60°C). It should then be done to perfection.
Stage 7 - ⌛ 2 min.
Take the dish out of the oven and, if you prefer, remove the skin at this point.
Stage 8
Serve immediately with your choice of accompaniment. Here it is a cauliflower tabouleh.
Remarks
Of course, this recipe works with other, cheaper kinds of fish, such as whiting.
You can use lime juice instead of lemon for an amazing flavour that goes really well.
You can use lime juice instead of lemon for an amazing flavour that goes really well.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=30 % | 1 RDI=0 % | 60 RDI=7 % | 970 RDI=40 % | 4,070 RDI: 40 % |
| Per 100 g | 20 RDI=4 % | 0 | 9 RDI=1 % | 140 RDI=5 % | 600 RDI: 5 % |
| Per person | 30 RDI=7 % | 0 | 20 RDI=2 % | 240 RDI=9 % | 1,020 RDI: 9 % |
How much will it cost?
- For 4 people : 6.45 €
- Per person : 1.65 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Cookies of the Camisards, Milk rolls, Béarnaise sauce, Kale and potato soup, Kouign-amann, ... See them all 485
Fish fillet
Like these other recipes: Pollack fillet baked with rice and vegetables., Fish fillet with preserved lemons, Curried tuna cubes, Fish fillets with cabbage and curry, Cod loin with saffron, ... See them all 32
Olive oil
Like these other recipes: Feta in olive oil with herbs, Sliced veal with leeks and mushrooms, Confit of carrots with bacon, Chicken pie, Cubed salad, ... See them all 551
Lemon juice
Like these other recipes: Tomato ladybirds, Salmon chard rolls, Pea and avocado salad, Thin summer tart "à la grecque", Red mullet fillets in a quick marinade, ... See them all 71
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