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.
50 K 4/5 (7 reviews)
35 min.
Easy
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.
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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 €
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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: Eggs Benedict , Hazelnut and orange cake, Mushroom velouté, Caramelised apple pie, Mushroom bourguignon, ... See them all 450
Fish fillet
Like these other recipes: Red sea bream fillets in a soy-sauce marinade, Fish in white wine, Fish terrine with spinach and tomatoes, Parcels of fish fillet in spinach, Fish Mousselines, ... See them all 28
Olive oil
Like these other recipes: Sorrel pesto, Lumberjack turnovers, Canapés of red mullet with poppy seeds, Celeriac and mushroom gratin, Late Winter Soup with Fresh Spinach, ... See them all 511
Lemon juice
Like these other recipes: Apple paste, Thin summer tart "à la grecque", Cubed salad, Pear and strawberry verrine with tiramisu cream, Tomato ladybirds, ... See them all 70
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