Baked sea bass fillet with lemon and tarragon


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.
6,205 3 4.7
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Last modified on: June 30th 2021

Keywords for this recipe:Sea bassFilletOvenLemonTarragon
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
14 min.20 min.34 min.
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Step by step recipe


Stage 1 - 5 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #1
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.

Stage 2 - 2 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #2
In a bowl, mix 1 tablespoon lemon juice, 3 tablespoons olive oil, salt and pepper with a fork.

Stage 3 - 2 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #3
Preheat the oven to 360°F (180°C).

Lay the sea bass fillets in a buttered oven-proof dish.

Brush the fillets generously with the oil and lemon mixture.

Stage 4 - 1 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #4
Put a few tarragon leaves on each fillet...

Stage 5 - 2 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #5
...then turn them over.

Brush the skin with the oil and lemon mixture.

Stage 6 - 20 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #6
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.

Stage 7 - 2 min.
Baked sea bass fillet with lemon and tarragon : Photo of step #7
Take the dish out of the oven and, if you prefer, remove the skin at this point.

Stage 8
Baked sea bass fillet with lemon and tarragon : Photo of 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.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
971 Kcal or 4,065 Kj102 gr1 gr62 gr
49 %39 %<1 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
143 Kcal or 599 Kj15 gr< 1 gr9 gr
7 %6 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
243 Kcal or 1,017 Kj26 gr< 1 gr15 gr
12 %10 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 6.41 €
  • Per person : 1.60 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Tomatoes Provençal, Little lemon biscuits, Almond mug cake for Mary, Lemon tart, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Fish "à la Bordelaise", Rolls of fish in smoked ham, Fillet of pollack cooked in two stages, Firied fillet of sea bream with polenta, Mexican ceviche, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Broad bean salad with Parmesan, Veal Marengo, Lumberjack turnovers, Chicken pie, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Tabbouleh, Greek salad, Strawberry, kiwi and mascarpone verrines, Tapenade, Rémoulette of celeriac, ... All
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