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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.
114 K 4/5 (9 reviews)611596
Last modified on: October 27th 2026
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.
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
Step 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.
Step 2 - ⌛ 2 min.
In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.
Step 3 - ⌛ 2 min.
Step 4 - ⌛ 1 min.
Put a few tarragon leaves on each fillet...
Step 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.
Step 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.
Step 7 - ⌛ 2 min.
Take the dish out of the oven and, if you prefer, remove the skin at this point.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 16 g RDI=25 % | < 1 g | 15 g RDI=21 % | 204 kcal RDI=10 % | 856 kJ RDI=10 % |
| Per person | 19 g RDI=29 % | < 1 g | 18 g RDI=25 % | 243 kcal RDI=12 % | 1,019 kJ RDI=12 % |
| Whole recipe | 76 g RDI=117 % | 1 g RDI=1 % | 74 g RDI=101 % | 973 kcal RDI=49 % | 4,075 kJ RDI=49 % |
How much will it cost?
For 4 people
20.40 €
Per person
5.10 €
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
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