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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.
97 K 4/5 (7 reviews)
35 min.
Easy
20.45 €
4 people
7 IngredientsLast modified on: June 30th 2021
4 seas bass fillet
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 seas bass fillet.
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 | 76 RDI=117 % | 1 RDI=1 % | 77 RDI=106 % | 562 RDI=28 % | 2,356 RDI: 28 % |
| Per 100 g | 15 RDI=24 % | 0 | 16 RDI=22 % | 117 RDI=6 % | 491 RDI: 6 % |
| Per person | 19 RDI=29 % | 0 | 19 RDI=27 % | 140 RDI=7 % | 589 RDI: 7 % |
How much will it cost?
- For 4 people : 20.45 €
- Per person : 5.15 €
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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: Gratin-style spinach and chicken omelette , Salad greens and small omelette, Baked Camembert, Gratin slices with spinach, Spicy roast cauliflower gratin, ... See them all 498
Sea bass fillet
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Olive oil
Like these other recipes: Polenta with artichokes and mushrooms, Rice with spring greens, Melt-in-the mouth meat and vegetables in a sealed casserole, Leek and fresh tuna tart, Montlebon toast, ... See them all 562
Lemon juice
Like these other recipes: Nanou's tuna tart, Green parsley tahini sauce, Cubed salad, Red endive appetizers, Mackerel rillettes, ... See them all 71
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