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Sea Bass With Lemon And Parsley

The other night I wanted to make something quick and easy for my dinner. Paul was busy in the garage; my car is due it’s MOT today and he needed to finish changing the brake pads; which left me to fend for myself. I remembered my sea bass waiting in the freezer. Now, how do I cook it? As I am relatively new to all this domestic goddessing I broke out the trusty iPad and started my search. I knew I could wrap it in foil and bake it, but at what temperature and for how long? Armed with the information I needed I set about my task. After perusing umpteen websites with recipes full of ingredients I neither like nor just happen have hanging around my kitchen; these professional cheffy folks do like to throw the kitchen sink in; I decided to keep it really simple The one thing I did want to do was make use of the fresh herbs from the garden so I went with lemon and parsley, with scalloped potato and sautéd patty pan; both homegrown on the allotment of course.  

Ingredients

  • 1 full sea bass
  • 1 lemon, sliced
  • Handful of fresh parsley, roughly chopped
  • Salt and ground black pepper for seasoning
  • 1 medium potato
  • Olive oil
  • Knob of butter

Method

  1. Pre-heat oven to 200°C.
  2. Cut a piece of foil large enough to wrap the fish.
  3. Place some greaseproof paper over the foil and brush with oil.
  4. Thinly slice the potato and lay on the paper. Brush with oil.
  5. Wash and pat dry the sea bass
  6. Brush the inside of the belly with oil and stuff with several slices of the lemon.
  7. Place remaining lemon slices on top of fish and sprinkle with parsley and any leftover juice.
  8. Place the fish on top of the sliced potato.
  9. Add knob of butter.
  10. Close the foil wrap and seal well by folding in the sides.
  11. Place on a baking tray and bake for 30 – 35 minutes.