Crispy Oven-Baked Sea Bass with Lemon, Garlic and Herbs

An easy baked sea bass recipe that’s perfect for busy weeknights. Combine a simple Mediterranean-style vegetable and herb mix, spread it over the fish, wrap it in foil, and bake — no constant monitoring required. The result is meaty, flaky sea bass with bright, fresh flavors.

This version uses a vegetable topping similar to what’s used in traditional Singari-style fish in Egypt. Singari refers to a way of preparing whole fish by splitting it open along the backbone so it lies flat; if you prefer that presentation, ask your fishmonger to butterfly the fish for you.

Why you’ll love it

• Quick and uncomplicated: minimal prep, straightforward steps, and a dependable result.
• Mild, versatile flavor: sea bass is a delicate white fish that pairs well with bright Mediterranean seasonings.
• Healthy main course: high in protein and suitable for light dinners or a simple special-occasion meal.

In Egypt sea bass is often called Qaroos. “Sea bass” is a general name used for several species; some fish sold under that name in other markets may come from different regions or families.

Ingredients

This list summarizes the ingredients used in the recipe. Exact measurements and the complete method are listed below in the recipe section.

• Sea bass — whole and butterflied or fillets (about 2 pounds total for multiple servings).
• 1 medium onion, roughly chopped (about 150 g).
• 2 large garlic cloves, minced.
• 2 Roma tomatoes (about 280 g), diced.
• 1 green bell pepper, diced (about 160 g).
• 3 tablespoons chopped cilantro (about 5 g) — or swap parsley if preferred.
• 2 tablespoons lime or lemon juice.
• 2 tablespoons olive oil (extra virgin works well).
• Spices: ½ teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt (adjust to taste), ½ teaspoon black pepper.
• Extra salt and a pinch of cumin to sprinkle on the fish before baking.

Instructions

A concise overview is provided here; follow the step-by-step recipe below for best results.

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with aluminum foil. Cut additional foil sheets large enough to wrap each fish and place a sheet of parchment on top of each foil piece.
3. In a medium bowl, combine onion, garlic, diced tomatoes, bell pepper, cilantro, lime or lemon juice, olive oil, cumin, coriander, salt, and pepper. Mix until evenly combined.
4. Rinse the fish under cold water, then pat dry with paper towels. Lay each fish on a parchment sheet and sprinkle lightly with salt and a little cumin.
5. Divide the vegetable-herb mixture over each fish and press it gently into place.
6. Wrap each fish snugly in the foil (parchment next to the fish keeps the vegetables from sticking to the foil) and place on the prepared baking sheet.
7. Bake in the middle of the oven for about 25 minutes. For a slightly charred finish, move the packets to the upper rack for an additional 5–10 minutes, or until the fish flakes easily and reaches at least 145°F (63°C) internally.

Equipment

• Large mixing bowl
• Baking sheet or baking dish
• Aluminum foil and parchment paper

Tips

• If you can’t find sea bass, substitute another mild white fish such as tilapia, mullet, or mahi-mahi; adjust cooking time for thinner fillets.
• Pat the fish dry before seasoning so the flavors adhere and excess moisture doesn’t steam the fish.
• Use fresh garlic and citrus for the brightest flavor; dried spices are fine in a pinch.

Serve with

• Steamed or seasoned rice for a simple, classic pairing.
• Couscous tossed with a little pesto or lemon for a quick side.
• Roasted Mediterranean vegetables or a fresh green salad and lemon wedges to finish.

Storage

Refrigerate leftovers in an airtight container for 2–3 days. If you freeze portions, keep them no longer than two months to preserve texture and flavor. To reheat, thaw if frozen and warm gently in a 300°F (150°C) oven for 10–15 minutes; avoid microwaving to maintain texture.

Variations

• Swap cilantro for parsley if you prefer a milder herb.
• Add lemon zest to the vegetable mixture for extra brightness.
• Include other vegetables like shredded carrots, dill, or chives to change the flavor profile.

FAQs

Related recipes

• Moroccan-style baked salmon with warm spices and herbs.
• Air fryer salmon for a quick, crispy finish.
• Air fryer tilapia for a fast, low-carb fish option.
• Baked mahi-mahi with simple seasonings and a flaky texture.

If you try this recipe and enjoy it, consider leaving a rating to share your feedback. Happy cooking!