Baked Wild Sea Bass with Winter Vegetables

When catering for guests who don’t eat meat you can’t go far wrong with a whole baked sea bass, delicious. 

Presented with a host of wholesome seasonal greens you’ll even have the meat eaters lusting after this beautiful main dish.

Ingredients 

1 wild sea bass

12 artichokes, peeled and cut in half lengthwise

3 heads of fennel, trimmed and quartered, fronds reserved

4 shallots, sliced

6 carrots, peeled and roughly chopped

2 lemons

Winter greens of your choice 

3 bay leaves

Method

Pre-heat the oven to 190°C.

Toss the artichokes, shallots, garlic cloves, fennel and carrots in a light olive oil. Season and scatter into a large oven dish. Roast for 10 mins.

Dry the bass thoroughly, brush with a light olive oil and season generously inside and out. 

Push a chopped shallot, three bay leaves and a few slices of lemon into the cavity.

Place the bass on top of the winter vegetables and roast for 20 minutes.

Remove from the oven and rest for 5 minutes to allow the residual heat to complete the cooking process.

Place the oven dish and a bowl of winter greens on the table for your guests to dig in.

Our line caught, Wild Sea Bass can be purchased as a whole fish or filleted and is available in packs of up to three fish weighing approximately 1.2kg each. 

Recipe shared by The Resident