Martha Stewart Whole Roasted Sea Bass

Martha Stewart Whole Roasted Sea Bass is an easy dinner for two with 20 minutes in the oven. Stuff the cavity with fresh thyme, rosemary, and bay leaves, drizzle olive oil, and scatter scallions on top. The herbs cook into the flesh at 450 while the skin crisps golden.

A lemon squeeze and the pan juices are all the sauce this fish needs. Pair it with roasted vegetables or a green salad for date night. Fresh bay leaves soften inside the fish and add a floral note that dried ones miss.

Martha Stewart Whole Roasted Sea Bass

Recipe by WhiskedIn

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep Time

10

minutes

Cook Time

20

minutes

Rest Time

60

minutes

Total Time

90

minutes

Calories

495

kcal

Crispy-skinned sea bass with a fragrant herb-filled cavity, roasted at high heat until the flesh pulls apart in tender, flaky pieces.

Ingredients

• 2 whole sea bass (1 ¼ pounds), gutted, gilled, scaled, and fins removed
  

• Coarse sea salt and freshly ground black pepper
  

• 1/4 cup extra-virgin olive oil, plus more for baking dish
  

• 2 sprigs fresh thyme
  

• 2 sprigs fresh rosemary
  

• 2 sprigs fresh flat-leaf parsley
  

• 6 fresh bay leaves
  

• 1/2 cup thinly sliced scallions
  

• Juice of 1 lemon
  

Directions

• Season the fish: Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
• Stuff the herbs: Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
• Roast: Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
• Fillet and serve: Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

Notes

• Recipe from Sam Hayward of Fore Street, via MarthaStewart.com.
• Use fresh bay leaves if possible. They soften during roasting and release a floral aroma that dried bay leaves cannot match.
• The 1-hour refrigeration step firms the flesh and helps the skin crisp in the oven.
• Pyrex 9x13 glass baking dish, Winco slotted fish spatula, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

What kind of sea bass works best for roasting whole?

European sea bass (branzino) in the 1 to 1.5 pound range works best. The fish is small enough to cook evenly at high heat, and the skin crisps without drying out the flesh. Black sea bass or striped bass are good alternatives if branzino is unavailable.

Can I use dried herbs instead of fresh for whole roasted sea bass?

Dried thyme and rosemary will work in a pinch, but use about one third the amount since dried herbs are more concentrated. Dried bay leaves are a poor substitute here because fresh ones soften in the oven and release a floral note that dried ones lack.

How do I know when whole roasted sea bass is done?

Press the thickest part of the fish behind the head. It should feel just firm, not mushy or rock-hard. The internal temperature at the spine should read 135 to 140 degrees Fahrenheit. The flesh will pull cleanly from the bone when you slide a knife along the backbone.

How do I store leftover whole roasted sea bass?

Pull the flesh off the bones, place it in an airtight container, and refrigerate within two hours. It keeps for up to two days. Reheat gently in a 300-degree oven for 8 to 10 minutes to avoid drying it out. Do not microwave, as the fish turns rubbery.

What sides go well with whole roasted sea bass?

Roasted fingerling potatoes, sauteed spinach, or a simple arugula salad with lemon vinaigrette all pair well. The fish is rich from the olive oil, so lighter sides balance the plate. Crusty bread is useful for soaking up the herb-infused pan juices.