Imagine a culinary journey that transforms your kitchen into a vibrant Thai seaside restaurant, where the delicate aroma of lemongrass and fresh seafood dances through the air. This Whole Baked Sea Bass recipe is not just a meal—it's an experience that promises to elevate your home cooking from ordinary to extraordinary, delivering restaurant-quality flavors with minimal effort and maximum impact.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 whole sea bass, cleaned
- 2 stalks lemongrass, chopped
- 1 lime, sliced
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Prepare a large baking dish or sheet pan lined with parchment paper.
- Rinse the whole sea bass under cold water and pat dry thoroughly with paper towels. Make 3 diagonal shallow cuts on each side of the fish to help it cook evenly and absorb flavors.
- Finely chop the lemongrass stalks, removing the tough outer layers and using only the tender white bottom portion. Mince the garlic cloves.
- In a small bowl, mix fish sauce, minced garlic, and chopped lemongrass to create a marinade. Rub this mixture both inside the fish cavity and over the exterior, ensuring it's evenly coated.
- Stuff the fish cavity with lime slices, distributing them evenly to infuse citrus flavor during cooking.
- Place the prepared sea bass on the prepared baking pan. Drizzle a little additional olive oil over the fish to help prevent sticking and promote crispy skin.
- Bake in the preheated oven for 25-30 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from oven and let rest for 5 minutes. Garnish generously with fresh cilantro leaves before serving.
- Carefully transfer to a serving platter, ensuring the delicate fish remains intact. Serve immediately with steamed rice or a light salad.
Tips
- Choose the freshest sea bass possible—look for clear eyes, firm flesh, and a clean ocean scent.
- Pat the fish completely dry before seasoning to ensure a crispy exterior.
- The diagonal cuts on the fish aren't just for looks—they help marinades penetrate and ensure even cooking.
- Use a meat thermometer to guarantee perfectly cooked fish at 145°F (63°C).
- Let the fish rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- If fresh lemongrass is hard to find, you can substitute with lemongrass paste, though fresh is always best.
- Serve immediately for the most vibrant flavors and optimal texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
