Mediterranean Magic: Oven-Baked Sea Bass with Extra Virgin Olive Oil
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If you're looking for a healthy, simple, and elegant dinner, this Mediterranean-style oven-baked sea bass is a must-try. Highlighted by the rich, peppery notes of high-quality extra virgin olive oil (EVOO), this recipe is a celebration of clean flavors and nutritious ingredients.
Whether you're cooking for guests or treating yourself to something special, this dish brings the freshness of the sea and the goodness of the Mediterranean straight to your table.
🐟 Oven-Baked Sea Bass with Extra Virgin Olive Oil
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
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2 whole sea bass, cleaned and gutted (or fillets if you prefer)
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4 tbsp extra virgin olive oil (go for a fruity or peppery profile)
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1 lemon, thinly sliced
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2 garlic cloves, thinly sliced
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A handful of cherry tomatoes (optional)
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Fresh herbs: thyme, rosemary, or parsley
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Sea salt and freshly ground black pepper
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A splash of white wine (optional)
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Parchment paper or foil for baking
Instructions:
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Preheat the oven to 200°C (390°F).
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Prep the fish: If using whole sea bass, lightly score the skin with a sharp knife. Pat the fish dry and season the inside and outside with sea salt and pepper.
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Build the flavor: In a small bowl, mix the extra virgin olive oil with sliced garlic and a few chopped herbs.
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Stuff the fish: Place lemon slices, some garlic, and fresh herbs inside the cavity of each fish.
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Wrap & Bake: Lay the fish on parchment paper or foil. Scatter cherry tomatoes around if using. Drizzle the garlic-herb olive oil mixture over everything. Optionally, splash a bit of white wine. Wrap it into a loose parcel to seal in the steam.
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Cook in the oven for 18–20 minutes, depending on the size of the fish, until it’s cooked through and flakes easily with a fork.
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Serve: Carefully unwrap, plate with the roasted cherry tomatoes, and drizzle with a bit more Gaia Pearls early harvest (Green or Orange Line) just before serving.