Sea bass baked whole in the oven

3 servings
1 hour 10 min

How to bake sea bass in the oven whole? Prepare the fish. If you have a frozen carcass, then remove it in advance from the freezer and defrost at room temperature. Freshly caught fish was used in the recipe, so the cooking time is indicated without taking into account defrosting.

Gut the fish, remove the gills and scales. Be sure to remove the black film in the perch abdomen. Rinse the carcass and dry with paper napkins. Prepare the rest of the products as well.

Prepare the marinade. In a separate container, mix the odorless olive or vegetable oil, soy sauce, finely chopped garlic and dry spices. I used dry rosemary, red hot and sweet peppers, a pinch of nutmeg (0. 5 tsp each spice). Instead of soy sauce, you can take a pinch of salt.

Mix everything thoroughly, separate one tablespoon of the finished marinade and leave it, it will be needed at the end of cooking.

On fish on both sides, make not deep cuts with a sharp knife, as in the photo. This will allow the perch to marinate faster and bake evenly in the oven. Cut off the fins. I partially cut, and left some.

Using a silicone brush, coat the sea bass on both sides with marinade and inside too. Leave to stir for 10-20 minutes.

Line a baking tray with baking paper. Place the sea bass on a sheet.

Wash and dry the lemon. Cut half the lemon into thin circles. Lay the citrus wedges inside the fish's abdomen. You can also send a sprig of fresh rosemary or parsley there. Send the perch to a preheated oven for 30-40 minutes at 220 degrees, top-bottom mode. Attention, the baking temperature may vary depending on the capabilities of your oven.

Add the juice of half the squeezed lemon and finely chopped greens to the remaining marinade. I used dill, you can take parsley or schnitt onions. Mix everything.

With a silicone brush, brush the remaining marinade with the finished fish.

Serve sea bass until cold!

Garnish the fish with fresh herbs, offer vegetables, lettuce leaves, olives and olives.