Baked Sea Bass With Herbs and Lime

READY IN: 45mins




  • Pre-heat the oven to gas mark 6/400F/200°C
  • Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
  • Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
  • Make slashes diagonally across the fish, about 4 cuts on each side.
  • Place the fish in an oiled roasting tray and brush lightly with some of the oil.
  • Grate the zest of 1 lime and squeeze the juice.
  • In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
  • Cut the remaining 2 limes in 4s and place alongside the fish.
  • Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
  • Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
  • If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
  • Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
  • To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!