Perfect Whole Baked Sea Bass

Move over, heavy pub dinners! It’s time to bring the sun-drenched flavours of the Mediterranean straight to your London kitchen with the ultimate coastal showstopper: Mediterranean Baked Sea Bass. In coastal towns, a whole sea bass isn't just a meal; it’s a celebration of freshness. Lightly scored, infused with aromatic herbs, and baked to tender perfection over a bed of golden potatoes, this beautiful fish is wonderfully crisp on the outside, incredibly flaky and juicy on the inside, and perfect for an elegant dinner.

The secret to locking in that restaurant-quality succulence lies in baking the fish whole and keeping the cavity packed with flavour. Instead of overcomplicating the seasoning, gently rub the olive oil, sea salt, and black pepper deep into the scored flesh, then stuff the belly with thin lemon slices, crushed garlic

, and fresh sprigs of rosemary and thyme. As it bakes, these aromatics steam the fish from the inside out, infusing every single bite with a bright, zesty fragrance.

Arrange your thin potato rounds at the bottom of the tray to catch all the rich, delicious juices that drip down during cooking. Roast everything together at 180°C for just 20–25 minutes until the fish flakes effortlessly with a fork and the skin takes on a beautiful golden hue. Serve it piping hot right from the oven, accompanied by a crisp side salad and a chunk of crusty sourdough bread to mop up every last drop of that incredible lemon-herb oil!

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