News  Recipe: Roasted Whole Black Sea Bass

Recipe courtesy of Jenny Shea Rawn, author of Coastal Kitchen: Nourishing Seafood Recipes

A stunning Christmas main dish that’s bright and aromatic. Black sea bass are roasted with fennel, lemon, shallot and herbs then topped with pomegranate seeds for festive sparkle. This fancy fish dish pairs perfectly with roasted potatoes, sautéed greens or a citrus salad. Save this recipe for your holiday menu!

• Time: ~50 minutes
• Serves: 4–6

Ingredients

For the fish

• 3 whole black sea bass (1–1½ lbs each), cleaned, scaled, patted dry
• 1 tbsp olive oil
• Kosher salt
• Freshly ground black pepper

For stuffing + roasting

• 2 large fennel bulbs, trimmed, thinly sliced (reserve fronds)
• 1 large lemon, thinly sliced into thin rounds
• 1 shallot, thinly sliced
• 5 cloves garlic, smashed
• 12 sprigs fresh thyme
• 5 sprigs fresh rosemary
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• Freshly ground black pepper
• Splash dry white wine

For finishing

• Extra virgin olive oil (your best)
• Flaky salt
• Fresh chopped parsley + fennel fronds
• Pomegranate seeds
• Lemon wedges
   

Directions

1. Preheat oven to 425°F. Score each fish with shallow diagonal cuts twice on each side. Drizzle 1 tbsp olive oil over fish and rub in. Season inside and outside fish generously with salt and pepper. Into each fish cavity place a fennel slice, lemon slice, shallot slice, garlic clove, a couple sprigs thyme and a sprig rosemary.
2. To a large sheet or roasting pan, add remaining fennel, lemon, shallot, garlic, thyme and rosemary. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and a pinch of pepper. Toss. This aromatic bed keeps the fish moist and flavors it while roasting.
3. Arrange the fish on top of the fennel. Add a splash of wine over the fish. Roast 25–35 minutes. Fish is done when the flesh is opaque and flakes easily. Internal temperature should be 135–140°F in the thickest part.
4. Transfer fish and fennel mixture to a large platter. Spoon some of the juices over the fish. Drizzle with your good olive oil and a sprinkle of flaky sea salt, chopped parsley, reserved fronds and pomegranate seeds. Serve lemon wedges on the side. To serve fish, use two spoons to lift the top fillets off the bones. Remove the spines then serve the bottom fillets.