Baked red sea bass with lemon-basil sauce
2 servings
60 minutes
Red sea bass baked with lemon-basil sauce is the embodiment of freshness and sophistication of Mediterranean cuisine. The rich flavor of the fish, gently infused with the aroma of basil and lemon, creates a harmonious blend of bright and refreshing notes. The bass, baked to perfection, becomes juicy and easily flakes apart, while the spicy garlic and chili pepper add a subtle kick. This dish is perfect for a cozy family dinner or a festive lunch, bringing a touch of sunny Mediterranean coast. Served hot or warm, generously drizzled with the released juices that enhance the fish's natural flavor.
1
Clean the fish from scales and gut it.
- Sea perch (redfish): 600 g
2
In a blender, mix basil leaves, the zest of one lemon, lemon juice, garlic, chili pepper, olive oil, and salt.
- Basil leaves: 1 bunch
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Garlic: 2 cloves
- Olive oil: 50 ml
- Chili powder: pinch
- Salt: to taste
3
Grease the fish with the obtained mixture.
- Basil leaves: 1 bunch
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Garlic: 2 cloves
- Olive oil: 50 ml
- Chili powder: pinch
- Salt: to taste
4
Line the baking dish with parchment and place the fish on it.
5
Cover the dish with aluminum foil and bake until the fish flakes when pierced with a fork, about 45-50 minutes. Serve hot or warm, drizzled with the released juices.
