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.
81 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.
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 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=40 % | 1 RDI=0 % | 60 RDI=9 % | 970 RDI=50 % | 4,070 RDI: 50 % |
| Per 100 g | 20 RDI=6 % | 0 | 9 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 30 RDI=10 % | 0 | 20 RDI=2 % | 240 RDI=10 % | 1,020 RDI: 10 % |
How much will it cost?
- For 4 people : 6.45 €
- Per person : 1.65 €
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: Turnip top soup, Spinach Mornay, Breton Pie, Beurre d'escargot, How to prepare cockles, ... See them all 484
Fish fillet
Like these other recipes: Whiting fillet with mustard carrots, Fish in a seed crust, Tahitian style fish, Tahitian salad, Creamy "terre et mer" pots, ... See them all 32
Olive oil
Like these other recipes: Cauliflower coconut curry, Mussels with arroz negro, Small ratatouille with , Hearty leek and sprout soup, Polenta with artichokes and mushrooms, ... See them all 548
Lemon juice
Like these other recipes: Crab Cakes, Nanou's tuna tart, Mushrooms in snails, Red endive appetizers, Stuffed mushrooms au gratin, ... See them all 71
Other recipes you may also like
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems. February 14th 2012494 K3.7 30 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018253 K4 50 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010566 K5 30 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019399 K4 1 hour 20 min.
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat. October 3rd 2019239 K3.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.