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Article: Crispy Herb Crusted Roasted Bass

Crispy Herb Crusted Roasted Bass

Crispy Herb Crusted Roasted Bass

This flaky fish recipe has a delightful combination of flavours of aromatic herbs, enhanced by a slight tanginess of lemon. A delightful combination of flavours.

Serves 2


  • 2 whole sea bass - scaled and gutted
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • Lemon wedges, for serving


Preheat the oven to 425°F (220°C). Prepare a baking dish lined with aluminium foil.

Rinse the sea bass under cold water and pat dry using paper towels. Score the skin diagonally on both sides, about an inch apart.

In a small bowl, combine olive oil, minced garlic, parsley, thyme, lemon zest, lemon juice, salt, and black pepper.

Rub the herb mixture evenly onto both sides of the sea bass, ensuring it gets into the scored skin.

Place the sea bass in the prepared baking dish and roast in the oven for about 25–30 minutes, or until the skin is crispy and the flesh is opaque and easily flakes with a fork.

Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges and potatoes of your choice, enjoy!

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