Buttery baked sea bass gets marinated in a fragrant pesto sauce, set over a bed of colorful veggies, and garnished with fresh lemon.

Ready for the best baked sea bass ever? This flavorful, low-carb dish is a feast for both the eyes and the stomach. Perfect for satisfying your cravings for fish!

Start by making 3 or 4 diagonal cuts on each side of the sea bass. This helps flavor the inside of the fish while it marinates. Squeeze lemon juice and sprinkle with salt and pepper on both sides.

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Next, make a thick pesto sauce by blending fresh basil leaves with garlic, water, and olive oil. Spread the pesto all over the fish and let it marinate in the refrigerator for at least 30 minutes to an hour.

While the fish marinates, sauté sliced red onions and bell peppers for 10 minutes, then spread them out on a parchment-lined baking pan. Place the marinated fish over the vegetables, drizzle with olive oil, and top with fresh lemon slices. Bake for 20 to 25 minutes, or until the flesh is completely white.

Serve your baked sea bass hot, sprinkled with freshly chopped parsley and drizzled with olive oil.

Felicia Lim

The Best Ever Baked Sea Bass Recipe

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Total time:1 hr
10 mins

Cook Time:35 mins 35 minutes

Prep Time: 35 mins 35 minutes

Serves:2

The Best Ever Baked Sea Bass Recipe

Recipe by: Felicia Lim

Buttery sea bass gets marinated in a fragrant pesto sauce, set over a bed of colorful veggies, and baked with fresh lemon.

Tools

• Chef’s knife
• Blender
• Baking pan
• Parchment paper
• Large skillet

Ingredients

• 2 lbs fresh sea bass (I used black sea bass)
• 1 lemon
• Salt and pepper
• 1 cup fresh basil leaves
• 4 garlic cloves, roughly minced
• ½ cup water
• ¼ cup olive oil + 1 T for sautéing
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• ¼ cup fresh parsley, chopped, for garnish

Instructions

• Make 3-4 diagonal cuts on each side of the sea bass, making sure to cut all the way to the bone.
• Squeeze the juice of half a lemon over the sea bass, and then sprinkle with salt and pepper. Slice the other half of the lemon and set aside.
• Combine the basil leaves, minced garlic, water, and olive oil in a blender and process until you have a thick green pesto.
• Spread the pesto over the sea bass on both sides, using your hands to massage the sauce all over the fish. Let the fish marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat the oven to 450°F and line a large rimmed baking pan with parchment paper.
• Heat a tablespoon of olive oil in a skillet over medium heat and sauté the sliced onions and bell peppers for 10 minutes, until they are slightly soft.
• Spread the sautéed vegetables evenly in the prepared baking pan and place the marinated sea bass on top. Drizzle olive oil over the top and finish with the lemon slices.
• Bake the sea bass for 20-25 minutes, until the flesh is fully white and opaque.
• Serve hot, garnished with freshly chopped parsley and a drizzle of olive oil.

Tip: Don’t like pesto? Try marinating with tomato sauce instead.

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)

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