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.
57 K 4/5 (7 reviews)
35 min.
Easy
12 people
7 IngredientsLast modified on: June 30th 2021
12 fillets fish
3 tablespoons lemon juice
9 tablespoons 
60 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 12 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 3 tablespoons lemon juice, 9 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 | 310 RDI=120 % | 4 RDI=0 % | 190 RDI=30 % | 2,910 RDI=150 % | 12,190 RDI: 150 % |
| 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 12 people : 19.25 €
- 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: Pork medallions with "full" turnips, Gratin Dauphinois, Oatmeal and chocolate shortbread, Almond cream or frangipane, Cabbage julienne with ham, ... See them all 468
Fish fillet
Like these other recipes: Parcels of fish fillet in spinach, Red sea bream fillets in a soy-sauce marinade, Fisherman's Ragout, Creamy "terre et mer" pots, "Land and sea" kebabs, ... See them all 29
Olive oil
Like these other recipes: Italian style gratin, Gratin of Endives with Mont d'Or, Endives , Paella, Souda salad, ... See them all 519
Lemon juice
Like these other recipes: Creamy "terre et mer" pots, Smoked haddock and leek fondue tartines, Fillets of sole meunière, Macarons (the original French macaroons) , Coriander and cashew nut pesto, ... See them all 72
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