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 
20 g 
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: Pork medallions with "full" turnips, Scallops with crunchy vegetables and wine sabayon, Chocolate mug cake, Little caramelized peach tarts, Spinach and Comté Loaf, ... See them all 448
Fish fillet
Like these other recipes: Fish "à la Bordelaise", Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish in a seed crust, Fish Mousselines, Fish in white wine, ... See them all 28
Olive oil
Like these other recipes: Green beans with tomato cream sauce, Pistachio and spinach pesto, Fish petals, vegetables julienne, and beurre blanc, Sautéed green vegetables, Caesar salad, ... See them all 505
Lemon juice
Like these other recipes: Tzatziki, Tender tuna, Thin summer tart "à la grecque", Pea and avocado salad, Mackerel rillettes, ... See them all 69
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