Baked Sea Bass Fillets

From starting to serving: 30 minutes. Active Time: 10 minutes.

Serves 2. 

How the chefs explain it:

Marinate fish in butter, lemon and garlic, bake then serve with new potatoes and dill.

2 sea bass fillets

150g butter, melted

2 lemons

2 cloves of garlic, crushed

1 bunch of dill, leaves picked, stems finely chopped

Salt & pepper

400-500g asparagus

500g baby potatoes

 

 

  1. If your fillets are frozen, defrost them in the fridge overnight.
  2. Preheat your oven to 180°C
  3. Add the butter, juice and zest of one lemon, garlic, dill stems, salt and pepper to a large baking dish and mix to combine.
  4. Nestle the fish in the tray skin side up, turn them over, so the marinade coats both sides, and they finish skin side down.
  5. Slice the second lemon as thinly as you can and lay the slices over the fish, the cover tightly with tin foil.
  6. Bake in the oven for 10 minutes, check that the thickest part of the fillet can flake apart, return to the oven for another 3-5 minutes if needed.
  7. Meanwhile, slice potatoes in half and boil in well-salted water until tender, adding the asparagus to the pot for the last 2-3 minutes.
  8. Top fillets with dill fronds just before serving, spooning the pan juices over the fish and the potatoes.

 

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