Baked sea bass fillet with lemon and tarragon


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.
65 K 4/5 (7 reviews)
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Last modified on: June 30th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Baked sea bass fillet with lemon and tarragon
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.

Stage 2 - 2 min.
Baked sea bass fillet with lemon and tarragon
In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.

Stage 3 - 2 min.
Baked sea bass fillet with lemon and tarragon
Preheat the oven to 360°F (180°C).

Lay the sea bass fillets in a buttered oven-proof dish.

Brush the fillets generously with the oil and lemon mixture.

Stage 4 - 1 min.
Baked sea bass fillet with lemon and tarragon
Put a few tarragon leaves on each fillet...

Stage 5 - 2 min.
Baked sea bass fillet with lemon and tarragon
...then turn them over.

Brush the skin with the oil and lemon mixture.

Stage 6 - 20 min.
Baked sea bass fillet with lemon and tarragon
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.

Stage 7 - 2 min.
Baked sea bass fillet with lemon and tarragon
Take the dish out of the oven and, if you prefer, remove the skin at this point.

Stage 8
Baked sea bass fillet with lemon and tarragon
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.
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 recipe100 RDI=40 %1 RDI=0 %60 RDI=9 %970 RDI=50 %4,070 RDI: 50 %
Per 100 g20 RDI=6 %09 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person30 RDI=10 %020 RDI=2 %240 RDI=10 %1,020 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, milk
How much will it cost?
  • For 4 people : $7.45
  • Per person : $1.90

Change currency:

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)
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