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Sea bass in foil in the oven
Instructions
Prepare the ingredients from the list that you will need for baking the bass in foil.
Most often sea bass is sold without the head and entrails, so there is not much to do. Scrape the scales from the body and remove the dark film from the belly. Rinse the bass thoroughly under cool water and pat it dry with paper towels. Rub in the fish spices and add salt if needed. You can make the spice mix yourself: combine and grind in a mortar 0.5 tsp each of salt, coriander seeds and dried herbs (basil, thyme, oregano), 5 black peppercorns and 1 allspice berry. Mince a clove of garlic and rub it over the fish. Leave the bass with the spices for 30 minutes. Turn the oven on to heat up to 200 degrees.
Peel the onion and cut it into quarters. Peel the carrot and slice it into rounds.
Cut a piece of foil to fit the fish. Place all the onion in the centre of the foil and the carrot on top.
Lay the fish in the centre of the prepared bed of vegetables.
Seal the fish and vegetables in the foil, but so that the foil does not touch the top of the fish – the parcel should be loose. This is needed so that the skin does not stick where the fish and foil meet. Place the wrapped fish on a baking tray and put it into the oven preheated to +200 °C for 25 minutes.
For a golden crust, open the foil, brush the top of the fish with vegetable oil and keep baking the uncovered bass until browned – 5–10 minutes. The sea bass in foil in the oven is ready.
Serve the sea bass together with the baked vegetables and lemon wedges.Enjoy your meal.
Tips
- 1
MARINATE FOR 30 MINUTES – do this without fail before baking. In that time the fish absorbs the spices and the aroma develops.
- 2
KEEP THE FOIL LOOSE – do not pull it tight over the fish. Otherwise the skin will "stick" during baking and the look will be spoiled.
- 3
OPEN IT AT THE END – for 5–10 minutes, for a golden crust. Without this step the fish will be "pale".
- 4
A BED OF VEGETABLES – onion + carrot. The same principle works in other dishes of baked fish.
FAQ
How do you choose sea bass? +
Fresh bass has shiny scales of a bright red or pinkish-orange shade, a firm body, red gills (if it has the head) and clear eyes. The smell is slightly salty and of the sea, with no ammonia. A chilled fish is preferable to a frozen one – it is more flavourful. A size of 300–500 g is best for 1 serving (for 2 servings, a large bass of 700–1000 g). The brands "Agama", "Russkoye More" and "Okean" are reliable. Thaw a frozen fish in the fridge for 8–12 hours, or in cold water in a sealed bag for 2–3 hours. NOT in the microwave. A headless and gutted fish is more convenient to prepare.
What can replace sea bass? +
Alternatives: gilthead bream, sea bass (branzino), sea bream, rainbow trout, red mullet – they all bake well whole. Mackerel works too, but it is fattier and stronger in flavour. River carp is the "grandmother's" option. For a "premium" serving – dentex or bluefish. Not suitable: salmon (large, better as fillet) and flat fish (flounder). A size of 300–500 g is universal for a single serving. Baking whole is more convenient – less preparation. Mixed kinds of fish will not work (different cooking times).
How long does the bass keep? +
In the fridge, in foil – 1–2 days. Freshly cooked it is at its best; the next day the taste keeps, but the texture may become "drier". Reheat in the oven for 5–7 minutes at 160 °C (a microwave will dry it out). Do not freeze it – baked fish loses its structure after thawing. Cook it for one time, to serve fresh. For a "packed lunch", wrap it in foil once it has cooled. Do not leave it at room temperature for longer than 2 hours – delicate fish spoils quickly.
What do you serve the bass with? +
The classics: with lemon wedges, olives, capers, a green salad. With boiled or baked potatoes (with rosemary). With pasta or basmati rice. With fresh vegetables – cucumbers, tomatoes, peppers. With a glass of dry white wine (Riesling, Chardonnay, Sauvignon Blanc) for a restaurant-style serving. For a "Mediterranean" serving – with olive oil and Provence herbs. For a "light dinner" – with a green salad and bread. Garnish with a sprig of parsley or dill and a lemon wedge when serving. With a glass of off-dry rosé for a summer option. For a "diet" lunch – without bread, with steamed vegetables.
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