This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
97 K 4/5 (7 reviews)
35 min.
Easy
20.45 €
4 people
7 IngredientsLast modified on: June 30th 2021
4 seas bass fillet
1 tablespoon lemon juice
3 tablespoons 
20 g 
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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.
Ask your fishmonger to prepare the 4 seas bass fillet.
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 | 76 RDI=117 % | 1 RDI=1 % | 77 RDI=106 % | 562 RDI=28 % | 2,356 RDI: 28 % |
| Per 100 g | 15 RDI=24 % | 0 | 16 RDI=22 % | 117 RDI=6 % | 491 RDI: 6 % |
| Per person | 19 RDI=29 % | 0 | 19 RDI=27 % | 140 RDI=7 % | 589 RDI: 7 % |
How much will it cost?
- For 4 people : 20.45 €
- Per person : 5.15 €
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)
Butter
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Traditional nutty choc-chip cookies, Spicy roast cauliflower gratin, Filet mignon with asparagus, Steamed leeks with morel sabayon, ... See them all 498
Sea bass fillet
Like these other recipes: Sea bass with coriander cream en papillote, Sea bass fillet Cretan style, Sea bass with Indian spices, Fillet of sea bass and Jerusalem artichokes with lemon, ... See them all 4
Olive oil
Like these other recipes: Quiche Bretonne, Leek and artichoke tart à la piémontaise, Sliced chicken with mushrooms and broccoli, Mint and pea pesto, Italian-style gourmands peas, ... See them all 562
Lemon juice
Like these other recipes: Creamy "terre et mer" pots, Cauliflower and avocado rémoulade, Nanou's apple and almond cake, Cubed salad, How to beat egg whites, ... See them all 71
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012801 K 43 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011782 K3.5 8 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
Fruit salad
To make a good fruit salad, there are three important points:- Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
- Remove absolutely all skins and seeds.
- Bring it all together with a good home made sugar syrup added to the fruit juices.
April 20th 2020404 K4.1 1 hour 15 min.
