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.
43K 7 4
Last modified on: June 30th 2021
Keywords for this recipe:
4 fillets fish
1 tablespoon lemon juice
3 tablespoons 
20 g 
How long does 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 971 Kcal or 4,065 Kj | 102 gr | 1 gr | 62 gr |
| 36 % | 29 % | <1 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 143 Kcal or 599 Kj | 15 gr | < 1 gr | 9 gr |
| 5 % | 4 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 243 Kcal or 1,017 Kj | 26 gr | < 1 gr | 15 gr |
| 9 % | 7 % | <1 % | 2 % |
How much will it cost?
- For 4 people : 6.41 €
- 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: Gnocchi alla romana, Chestnut moelleux, Confit Victoria pineapple with honey and spices, Filet mignon with asparagus, Liège waffles, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Curried tuna cubes, Parcels of fish fillet in spinach, Fish Mousselines, Sea bass with Indian spices, Rosemary steamed fish, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Feta in olive oil with herbs, Cheese and tomato tart, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with fondue of leeks, Leek and artichoke tart à la piémontaise, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Red mullet fillets in a quick marinade, Simple mushroom salad with thyme and lemon, 3 ways, Cauliflower tabouleh, Nanou's tuna tart, Cauliflower and avocado rémoulade, ... All |
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