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Whole Baked Sea Bass with Herb Marinade and Cherry Tomatoes Recipe

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This Whole Baked Sea Bass recipe features tender, flavorful fish marinated with a vibrant blend of fresh herbs, garlic, tomato, and lemon, then oven-baked to perfection alongside juicy cherry tomatoes. The marinade is blended to infuse the fish inside and out, resulting in a moist and aromatic dish perfect for a healthy and satisfying meal.

Ingredients

Fish

  • 2 whole sea bass (red snapper or tilapia) (1-2 pounds each, scaled and cleaned)
  • 1 lemon (or lime)
  • Salt and pepper to taste (½-1 teaspoon salt per pound)

Marinade

  • ½ bunch parsley
  • 1 small onion, sliced and divided
  • ½ bunch basil
  • 1 small tomato
  • 4-5 cloves garlic
  • 1 tablespoon chicken bouillon (or cubes) (optional)
  • ½-1 cup (118-236ml) water or oil

Additional

  • 1-2 cups (244-488g) cherry tomatoes
  • Cooking spray or oil for greasing
  • 2 tablespoons water or oil for drizzling

Instructions

  1. Score the Fish: Make 3-4 diagonal cuts on each side of the fish, cutting all the way through the bone. This allows the marinade to penetrate deeply, enhancing flavor throughout.
  2. Season the Fish: Squeeze fresh lemon juice over the fish. Sprinkle salt and pepper evenly according to taste, then set the fish aside for the flavors to develop.
  3. Prepare the Marinade: Chop parsley, half of the sliced onion, basil, tomato, and garlic. Add these ingredients to a food processor or blender. Pulse while gradually adding water or oil until you achieve a smooth puree. If desired, add chicken bouillon to the mixture and blend thoroughly.
  4. Marinate the Fish: Pour the blended marinade over the fish, turning them gently multiple times so they are coated inside and out. For maximum flavor, refrigerate and let the fish marinate for up to 24 hours.
  5. Prepare for Baking: Lightly grease the bottom of a roasting pan with cooking spray or oil to prevent sticking. Place the marinated fish in the pan and drizzle with 2 tablespoons of water or oil. Add the cherry tomatoes and the remaining sliced onion around the fish.
  6. Bake the Fish: Place the roasting pan in a preheated oven at 450°F (232°C) and bake for 15-20 minutes, adjusting the time based on the thickness of your fish, until the fish is cooked through and flakes easily with a fork.
  7. Serve: Serve the baked sea bass hot alongside plantains or potatoes, and accompany with African pepper sauce for a complete, flavorful meal.

Notes

  • Marinating the fish for several hours or overnight enhances the flavors deeply.
  • If chicken bouillon is not available or preferred, it can be omitted to keep the dish lighter.
  • Adjust salt carefully since chicken bouillon contains salt.
  • Choose fresh, firm sea bass or similar firm white fish for best results.
  • Use cooking spray or lightly oil the baking dish to prevent sticking and make cleanup easier.
  • Monitor fish closely when baking to avoid overcooking; thinner fish may need less time.
  • This recipe pairs excellently with plantains, potatoes, or steamed vegetables for a balanced meal.

Find it online: https://justsosavory.com/whole-baked-sea-bass-with-herb-marinade-and-cherry-tomatoes-recipe/