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.
47K 4/5 based on 7 reviews
Last modified on: June 30th 2021
Keywords for this recipe:
12 fillets fish
3 tablespoons lemon juice
9 tablespoons 
60 g 
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 14 min. | 20 min. | 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,912 Kcal or 12,192 Kj | 307 gr | 4 gr | 185 gr |
| 146 % | 118 % | <1 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 143 Kcal or 599 Kj | 15 gr | < 1 gr | 9 gr |
| 7 % | 6 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 243 Kcal or 1,017 Kj | 26 gr | < 1 gr | 15 gr |
| 12 % | 10 % | <1 % | 2 % |
How much will it cost?
- For 12 people : 19.23 €
- Per person : 1.60 €
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: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs (Oeufs brouillés), Eggs en Cocotte à la Française, Langoustine sabayon tart, Grilled fillet of salmon with corn-salad cream, Caramelized apple and walnut cake, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Pollack fillet baked with rice and vegetables., Fish fillet in express cooking envelope, Crunchy little pieces of fish, Fish in white wine, Tahitian style fish, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Polenta with beetroot tops, Spicy mustard cauliflower cheese, Pilau rice, Croque-monsieur gourmand, Simple mushroom salad with thyme and lemon, 3 ways, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Smoked haddock and leek fondue tartines, Lebanese Tabbouleh, Green parsley tahini sauce, Tarte Jurassienne, Peach and verbena feuilleté, ... All |
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