How to Bake Sea Bass

Co-authored by wikiHow Staff

Last Updated: February 2, 2020 Tested

If you're looking to incorporate more fish into your diet, sea bass is an ideal option. It's high in protein, a good source of omega-3 fatty acids, and low in calories, making it a healthy choice as a main course. Best of all, you can prepare an easy baked sea bass even if you're not an expert cook. By adding a simple garlic and oil dressing and adding some wine or vinegar to the baking dish, you'll make a moist, flavorful bass that's not only good for you but delicious too.

Ingredients

1 pound (454 g) sea bass, cleaned, scaled, and filleted
3 garlic cloves, minced
1 tablespoon (15 ml) extra virgin olive oil
1 tablespoon (6 g) dried Italian seasoning blend
2 teaspoons (5 g) fresh coarse ground black pepper
1 teaspoon (6 g) salt
⅓ cup (79 ml) white wine or white wine vinegar
Lemon wedges

Makes 2 servings

Part 1

Part 1 of 3:
Preparing the Baking Dish and Dressing

1
Preheat the oven to 450°F (230°C). To ensure that the oven is hot enough to bake the sea bass, it’s important to heat it beforehand. Set the oven to the proper, and allow it to fully preheat.^{[1]
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2
Line a baking dish with parchment paper. You’ll need a medium baking dish to bake the sea bass. To prevent the fish from sticking, though, be sure to line the dish with a piece of parchment paper.^{[2]
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- Avoid using foil to line the baking dish because the fish may stick to it.
- If you prefer, you can lightly grease the interior of the baking dish with olive oil or butter.
3
Combine the garlic, olive oil, salt, and pepper. Add 3 cloves of minced garlic, 1 tablespoon (15 ml) of extra virgin olive oil, 2 teaspoons (5 g) of fresh coarse ground black pepper, and 1 teaspoon (6 g) of salt to a small bowl. Mix the ingredients well to ensure that they’re fully blended.^{[3]
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- You can mix fresh or dried herbs, such as parsley, tarragon, dill, basil, or chives, into the dressing. Use a single herb or add a combination that you like.

Part 2

Part 2 of 3:
Dressing the Fish

1
Rub the fish with the oil mixture. Place 1 pound (454 g) of sea bass that’s been cleaned, scaled, and cut into fillets in the lined baking dish, and pour the olive oil mixture over it. Use clean handles to gently massage the oil dressing into the fish on both sides.^{[4]
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- If you've purchased a whole fish, make sure that you've cleaned and cut properly before adding the dressing.
2
Add the wine or vinegar to the fish. Once the sea bass is coated with the oil mixture, pour ⅓ cup (79 ml) of white wine or white wine vinegar over it. Try to distribute the liquid as evenly as possible so all of the fish is covered.^{[5]
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- White wine vinegar costs less than white wine, so it's a good idea if you're on a budget. However, its taste is sharper and more acidic than the wine.
- Sauvignon blanc and chardonnay are good white wine options for the dish.
- Adding the wine or vinegar is an optional step. The fish will still be moist and flavorful if you don’t add it.
3
Bake the fish for 15 minutes. After you’ve added the liquid to the dish with the sea bass, place it in the preheated oven. Allow the fish to cook for 15 minutes until it’s nearly finished or the edges of the fish flake easily when you press a fork into them.^{[6]
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Part 3

Part 3 of 3:
Finishing the Fish

1
Sprinkle the bass with the Italian seasoning. When the fish has cooked for 15 minutes, take the dish out of the oven. Next, evenly distribute 1 tablespoon (6 g) of Italian seasoning across the top of the sea bass.^{[7]
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- You can substitute 3 tablespoons (11 g) of fresh parsley leaves for the Italian seasoning if you prefer.
2
Bake the fish for another 5 minutes. After you’ve added the Italian seasoning to the bass, return the baking dish. Let it cook for another 5 minutes or until you can stick a fork in the thickest part of the fish and it flakes easily.^{[8]
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- The fish should have an internal temperature of 145°F (63°C) when it's finished baking.
3
Transfer the bass to a serving platter and spoon the pan juices over it. Remove the baking dish from the oven, and use a pair of tongs to place the fish on a serving dish. Use a spoon to collect some of the pan juices and drizzle them over the fish.^{[9]
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4
Serve the bass with lemon wedges as a garnish. Place the lemon beside the fish so guests can squeeze the wedges over the bass as desired. Bring the fish to the table while it’s still warm, and serve with your favorite sides.^{[10]
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- Store any leftover fish in an airtight container in the fridge. It will stay fresh for up to 3 days.

Community Q&A

Question

Do you cut its head off before you cook it and take its guts out?

Community Answer

You should fillet the fish before cooking (this includes removing the head if you don't want to cook the fish whole). It is a good idea to coat the fillet in some butter and then bake it uncovered.