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White SeabassMediumRoasted

Whole Roasted White Seabass

Whole seabass stuffed with lemon, garlic, and fresh herbs, roasted in a hot oven until the skin crisps and the flesh flakes clean from the bone. A showstopper.

Prep: 15 min Cook: 25 min Total: 40 minServes
4

Ingredients

  • •1 whole white seabass (3–4 lbs), scaled and gutted
  • •3 tbsp olive oil
  • •1 lemon, half sliced, half juiced
  • •6 cloves garlic, 3 smashed and 3 minced
  • •4 sprigs fresh rosemary
  • •4 sprigs fresh thyme
  • •½ cup dry white wine
  • •Salt and black pepper
  • •1 tbsp capers
  • •2 tbsp butter
  • •Fresh parsley to finish

Instructions

  1. 1Preheat oven to 425°F.
  2. 2Pat fish completely dry inside and out. Score the skin on both sides with 3–4 diagonal cuts.
  3. 3Season generously with salt and pepper inside the cavity and on the outside.
  4. 4Stuff cavity with lemon slices, smashed garlic, rosemary, and thyme.
  5. 5Rub outside with olive oil and minced garlic.
  6. 6Place in a roasting pan. Pour wine around the fish.
  7. 7Roast 20–25 minutes until flesh is opaque and flakes easily. Internal temp 135°F.
  8. 8Remove from oven. Drizzle with lemon juice, scatter capers, and dot with butter.
  9. 9Let rest 5 minutes before serving whole at the table.

Pro Tips

White seabass is a special fish — treat it simply. Scoring the skin helps it crisp up and allows seasoning to penetrate. Serving whole at the table makes an impressive presentation.

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