Ingredients
- 4 sea bass fillets, about 6 ounces each, skin removed
- 2 tablespoons extra-virgin olive oil
- 1 lemon, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Execution
Prepare the Oven and Baking Dish: Preheat the oven to 400°F. Lightly grease a baking dish with a small amount of the olive oil to prevent the fish from sticking.
Season the Sea Bass: Pat the sea bass fillets dry with paper towels. Arrange them in the baking dish and brush the tops evenly with the remaining olive oil. Sprinkle with oregano, thyme, paprika, salt, and black pepper.
Add the Lemon and Garlic: Arrange the lemon slices and sliced garlic around and on top of the fillets. This allows their flavors to infuse the fish as it bakes without overpowering its delicate taste.
Bake the Fish: Bake uncovered for 12–16 minutes, depending on the thickness of the fillets. The sea bass is ready when it flakes easily with a fork and reaches 145°F in the thickest part.
Finish with Fresh Lemon: Remove the baking dish from the oven and immediately drizzle the fish with fresh lemon juice. Let it rest for about 2 minutes so the juices settle while the fish remains warm and moist.
Garnish and Serve: Sprinkle the baked sea bass with fresh parsley and spoon some of the lemon-garlic juices from the baking dish over each fillet. Serve immediately with roasted vegetables, rice, potatoes, or a crisp Mediterranean salad.
Additional tips
- Keep an eye on cooking time: Sea bass fillets can dry out quickly if overcooked. Start checking thinner fillets around the 12-minute mark.
- Use fresh lemon: Fresh lemon juice and thin lemon slices give the fish a brighter flavor than bottled lemon juice.
- Add Mediterranean vegetables: For a one-pan meal, add cherry tomatoes, sliced zucchini, or Kalamata olives around the fish before baking.
- For extra browning: If you want a lightly golden surface, switch the oven to broil for the final 1–2 minutes, watching the fish closely.
- Serving recommendation: Serve immediately with roasted potatoes or lemon-herb rice and a simple Greek-style salad for a complete Mediterranean dinner.
