This Baked Seabass is one of my favourite fish recipes. Coated in a zesty lemon-infused crust and accompanied by roasted fennel and carrots. It's an easy-to-make recipe and perfect for lazy Sunday lunch with a cold crisp white wine.
Baked Seabass Recipe Ingredients:
- Fennels
- Baby carrots
- Olive oil
- Fresh breadcrumbs
- Lemons
- Unsalted butter
- Seabass
- Tomatoes
- Parsley
- Balsamic vinegar
- Extra virgin olive oil
- Salt and Pepper
How to make the Baked Seabass Recipe:
Time needed: 35 minutes
In just 6 straightforward steps, you'll have a healthy, wholesome, and delicious dinner on the table. With a crunchy lemon crust, a medley of roasted fennel and carrots, and a vibrant tomato salad on the side, this recipe strikes the perfect balance between ease and elegance.
- Preheat and Prep:
Start by preheating your oven to 200°C (or 180-190°C for fan-forced). Meanwhile place your sliced fennel and baby carrots in a single layer in a large baking dish. Drizzle them with 2 tablespoons of olive oil and give them a sprinkle of salt and pepper. Pop the dish in the oven and let the veggies bake for about 10 minutes.
- Get Crispy:
While your veggies are getting a head start in the oven, it's time to make the lemony breadcrumb goodness. In a bowl, combine your fresh breadcrumbs, the zest of those zesty lemons, and the softened unsalted butter. Give it a good mix until everything comes together.
- Prep the Fish:
Lay out your seabass fillets on a plate, skin side down. Drizzle half of the lemon juice over them and give them a gentle seasoning with a bit of salt and pepper. Now, take that breadcrumb mixture you made earlier and press it evenly over the top of each fillet.
- Combine and Bake:
Once your veggies have had their 10 minutes in the oven, take them out and give them a final touch - drizzle the remaining lemon juice over them. Now, carefully place your breadcrumb-covered seabass fillets on top of the veggies. If you have any of that breadcrumb mixture left, scatter it over the veggies. Pop the whole dish back in the oven and let it bake for about 20 minutes, until the breadcrumbs turn a gorgeous golden hue, and the fish is cooked through (you'll know it's done when the fish flakes easily with a fork).
- Fresh Tomato Salad:
While your dish is baking its way to deliciousness, whip up a quick tomato salad. In a bowl, toss together sliced tomatoes, chopped parsley, extra virgin olive oil, and balsamic vinegar. Give it a taste and adjust the seasoning if needed.
- Serve and Enjoy:
When your baked masterpiece is ready, carefully take it out of the oven. Serve up those lemon-crusted seabass fillets on a plate, surrounded by the roasted fennel and carrots. Don't forget to spoon some of those yummy baking juices over the top. And that zesty tomato salad on the side is a perfect match.
Seabass Substitutes:
For this recipe I have used Asian Seabass, renowned in Australia by its Aboriginal name - Barramundi. This recipe showcases the unique characteristics of Barramundi, celebrated for its rich flavour and firm texture.
This recipe can also be prepared with other white fish varieties like cod, haddock, or snapper for equally delightful results.
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Baked Seabass
- Yield: 4 1x
Ingredients
- 2 Fennels, thinly sliced
- Baby Carrots, peeled
- 2 tbs Olive oil
- Salt and pepper, to taste
- 1 ⅓ cups Fresh breadcrumbs
- 2 Lemons, finely grated rind and juiced
- 40g Unsalted butter, softened
- 4 Seabass fillets
- 4 Tomatoes, sliced
- 2 tbs Parsley, chopped
- 1 tbs Balsamic vinegar
- 1 tbs Extra virgin olive oil
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Instructions
Preheat oven to 200°C/180-90°C fan-forced.
- Place fennel and carrots in a single layer in the baking dish. Drizzle with oil, season with salt and pepper and bake for 10 minutes.
- Meanwhile, combine the breadcrumbs, lemon rind/zest, and butter in a bowl. Place fish skin side down on a plate and drizzle over half of the lemon juice and season with salt and pepper. Press the breadcrumb mixture evenly over top of each piece of fish.
- After 10 minutes of baking vegetables, remove the vegetables from the oven. Drizzle remaining lemon juice over vegetables and place the prepared fish on top. Scatter any remaining breadcrumb mixture over vegetables. Bake for 20 minutes or until crumbs are golden and the fish is just cooked through. (The flesh will break away easily with a fork.)
- Whisk together the extra virgin olive oil, vinegar, and season to taste. Place tomatoes and parsley in a bowl and combine with the dressing.
- Serve fish with vegetables and salad and drizzle over any juices from the baking dish.
- Category: Fish and Shellfish
- Method: Baking
- Cuisine: Australian
