One Pot Baked Sea Bass with Vegetables Ready in 15
EQUIPMENT
INGREDIENTS
- 1.5 pounds/~700 grams sea bass fillets
- 2 cups green beans
- 8 cherry tomatoes, halved
- 6 mushrooms, halved
- 6 whole garlic cloves, peeled
- 4 lemons slices
- 2 thyme sprigs
- 1 tablespoon sweet paprika
- ½ teaspoons ground black pepper
- 1 teaspoon coarse salt
- ⅓ cup olive oil
INSTRUCTIONS
- Preheat the oven to 430 ℉ (220 ℃).
- Arrange the fish and vegetables in a baking dish lined with parchment paper. Sprinkle salt and black pepper over the fish and vegetables. Sprinkle paprika only over the fish and drizzle the olive oil. Top with lemon slices and thyme and bake for 10 minutes.
MY NOTES
FAQ
Is sea bass good fish to eat?
Sea bass is an excellent fish to eat due to its delightful taste and versatile culinary options. With a mild flavor and firm texture, it appeals to various cooking methods and palates. Moreover, sea bass is rich in protein, omega-3 fatty acids, and essential nutrients, contributing to a healthy diet. Whether grilled, baked, or pan-seared, this fish maintains its succulence and complements a range of seasonings. Enjoying sea bass not only satisfies the taste buds but also provides valuable health benefits.
How do I know when my baked sea bass is done?
Knowing when your baked sea bass is done requires careful observation and a few indicators. The flesh should turn opaque and easily flake with a fork when it’s cooked through. The internal temperature should reach 145°F (63°C). The cooking time varies based on the thickness of the fish and the cooking method, typically ranging from 10 to 20 minutes. If you’re baking or grilling, the skin should become crispy and golden brown. Avoid overcooking to prevent dryness. With experience, you’ll develop a sense of doneness through the appearance, texture, and temperature, ensuring a perfectly cooked and delicious sea bass every time.
Do you leave skin on sea bass?
Leaving the skin on sea bass is a matter of personal preference. The skin is edible and adds a delicious flavor when cooked, becoming crispy and enhancing the dish’s texture. Some people prefer to keep the skin on to retain moisture during cooking. However, if you prefer a skinless option, it’s easy to remove before or after cooking. Ultimately, both options can result in a tasty and enjoyable sea bass dish.
