Whole Baked Sea Bass

Any white fish marinated in a simple yet flavorful mixture of lemon, tomato, garlic, herbs, and other spices is simple, easy, healthy, and incredibly flavorful!

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 257kcal

Author Imma

Ingredients

2 whole sea bass, red snapper, or tilapia (1-2 pounds, scaled and cleaned)
1 lemon or lime if that's what's available
salt and pepper to taste (½-1 teaspoon salt per pound)
½ bunch parsley
1 small onion , sliced and divided
½ bunch basil
1 small tomato
4-5 cloves garlic
1 tablespoon chicken bouillon or cubes (optional)
½-1 cup (118-236ml) water or oil
1-2 cups (244-488g) cherry tomatoes

Instructions

Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone.
Squeeze some lemon over it. Season fish with salt and pepper to taste. Set aside.
Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend or pulse while adding oil or water as needed until the ingredients are pureed. If desired, add chicken bouillon to the puree, thoroughly mix.
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. For best results, let it marinate in the fridge for up to 24 hours.
Use a cooking spray to oil the bottom of a roasting pan to prevent the fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices.
Bake in a roasting pan at 450℉ (232℃) for 15-20 minutes, depending on the thickness of your fish.
Serve hot with plantains or potatoes and African pepper sauce.

Notes

Before you buy fish, check the eyes. They are a good indicator that the fish is fresh and healthy. They should be crystal-clear, plump, wet, and shiny. No bruises. And definitely no foul smell. They should smell like the ocean. Oh, and the gills should be bright red.
No need to flip your fish over. It's going to get soggy anyway, unless you are cooking it on a rack.
I always bake fish on foil or parchment paper as it makes for easier cleanup. Use a cooking spray to oil before adding the fish. This prevents the fish from sticking to the pan.
Adjust oil as needed according to preference and dietary needs (I use half water and half cooking oil – no preference in cooking oil.)
You can also use this marinade on fish fillets. Just reduce the cooking time and don’t forget to spray the pan to prevent the fish from sticking to it. Cook for about 12 minutes or more, depending on the thickness of the fish.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition