Baked Sea Bass
6 servings
60 minutes
Baked sea bass is a refined dish of European cuisine that captivates with its rich flavor and aroma. Its history is rooted in the traditions of Mediterranean fish dishes, where the freshness of ingredients plays a key role. The tender meat of the bass, infused with a spicy marinade of soy sauce, mustard, and spices, acquires a deep taste. Baking in foil with herbs preserves the fish's juiciness, while final grilling gives it an appetizing golden crust. Garlic butter adds a subtle spicy note, making the dish truly gourmet. This recipe is perfect for a family dinner or festive table where serving bass with herbs and creamy sauce highlights its elegance.
1
Wash the perch, clean it, remove the spiny fins and tail, pat it dry with a paper towel, and make vertical cuts along one side of the body.
- Sea perch (redfish): 6 pieces
2
For the marinade, mix soy sauce, olive oil, mustard, khmeli-suneli, garlic (1 clove), add a little salt and ground black pepper.
- Soy sauce: 2 tablespoons
- Olive oil: 3 tablespoons
- Mustard: 1 teaspoon
- Khmeli-suneli: to taste
- Garlic: 3 cloves
3
Marinate the perch and leave it in the fridge for 2-3 hours.
4
Wash the greens and place them on foil, put the sour cream-coated perch on top with cuts facing up, wrap each fish separately and bake in the oven at 200 degrees for 25 minutes.
- Dill: 1 bunch
- Parsley: 1 bunch
- Sour cream: 100 g
5
While the fish is baking, crush 2 cloves of garlic with a knife, melt butter and sauté the garlic in it. Then remove the garlic.
- Garlic: 3 cloves
- Butter: 30 g
6
Remove the foil from the top of the fish, drizzle each with garlic oil, and grill for 5–7 minutes.
- Butter: 30 g
