Method
A light, flavourful Mediterranean-style sea bass recipe with a crisp herb crust, fresh lemon, and aromatic herbs.
Step 1: Prepare the oven
Preheat the oven to 200°C (180°C fan).
Step 2: Make the herb crust
In a bowl, combine:
Fresh breadcrumbs
Parsley
Basil
Oregano
Minced garlic
1 tbsp olive oil
Lemon zest
½ tsp sea salt
¼ tsp black pepper
Mix until the breadcrumbs are evenly coated and fragrant.
Step 3: Prepare the fish
Pat the sea bass fillets dry with kitchen paper.
Season both sides with:
Remaining ½ tsp sea salt
Remaining ¼ tsp black pepper
Drizzle the fillets with lemon juice.
Step 4: Apply the herb crust
Press the herb breadcrumb mixture firmly onto the flesh side of each sea bass fillet, creating an even coating.
Step 5: Prepare the roasting tray
Place the cherry tomatoes and Kalamata olives in a roasting dish.
Drizzle with 2 tbsp olive oil and toss gently.
Arrange the sea bass fillets on top, crust-side up.
Step 6: Bake
Bake for 12-15 minutes, or until:
The fish flakes easily with a fork.
The herb crust is golden and crisp.
The internal temperature reaches 63°C.
Step 7: Rest and serve
Remove from the oven and allow the fish to rest for 2 minutes.
Serve the sea bass alongside the roasted tomatoes and olives, with fresh lemon wedges for squeezing over the top.
Chef's Tip
For an extra-crispy crust, place the fish under a hot grill for the final 1-2 minutes of cooking, watching carefully to prevent burning.
