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.
48K 4/5 based on 7 reviews
Last modified on: June 30th 2021
Keywords for this recipe:
4 fillets fish
1 tablespoon lemon juice
3 tablespoons 
1 ½ tablespoon 
Times for this recipe
Preparation: 14 min.
Cooking: 20 min.
All in all: 34 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 40 % | 1 0 % | 60 9 % | 970 50 % | 4,070 50 % |
| Per 100 g | 20 6 % | 0 | 9 1 % | 140 7 % | 600 7 % |
| Per person | 30 10 % | 0 | 20 2 % | 240 10 % | 1,020 10 % |
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
Like these other recipes: Salad greens and small omelette, Cheese Soufflé, Langoustine sabayon tart, Caramelized pear custard tart, Eggs en Cocotte à la Française, ... See them all 448
Fish fillet
Like these other recipes: "Land and sea" kebabs, Erika's ceviche, Cod loin with saffron, Crunchy little pieces of fish, Rolls of fish in smoked ham, ... See them all 28
Olive oil
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Sliced veal with leeks and mushrooms, Provençal remoulade sauce, Mixed seed grissini, Tandoori-flavoured chicken with leeks, ... See them all 505
Lemon juice
Like these other recipes: Avocado mousse with sorrel, Cauliflower and avocado rémoulade, Penne with Mushrooms, Lebanese Tabbouleh, Red endive appetizers, ... See them all 69
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