Oven-baked bass

Oven-baked bass

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Preparation time
Cooking time

Preparation time: 40 minutes & cooking time. Difficulty: 3/5. For servings: 4. A fish dish that can easily be prepared in advance.


whole bass, gutted and descaled
For the seasoning, mix together:
ml olive oil
Juice of ½ lemon
tablespoon fennel seeds, lightly toasted in a frying pan
Guérande sea salt
Freshly ground black pepper
pinch Espelette pepper
Fresh thyme (2-3 sprigs)
Thym frais (2-3 branches)
bunch parsley, chopped
Choose which vegetables you prefer:
celery, potatoes, carrots, sweet peppers, red onions, mange-tout, etc.

Blanch* all the vegetables in salted boiling water.
*Blanching vegetables involves cooking them initially in salted boiling water for a few minutes then transferring them straightaway to an ice bath (thermal shock).

Peel the potatoes, cut into thick slices and cook for half the normal cooking time. By pre-cooking both the vegetables and potatoes, everything will cook evenly in the oven. Preheat the oven to 180°C.

Brush the fish with the seasoning (both inside & outside).

Place the fish on a baking sheet or in an ovenproof dish.

Slip a slice of potato underneath the fish tails so that they cook evenly. Make 3¬‒4 incisions in the bass.

In a large bowl, combine all the vegetables and season to taste, adding a generous tablespoon of olive oil (tip: add 1 teaspoon Ras el Hanout).

To finish off the dish add the vegetables and arrange the lemon slices on top of the fish.

Bake in the oven for about 20‒35 minutes, depending on the size of your fish.

Make life easier: You can prepare the vegetables the day before, without seasoning, which means you only have to assemble the dish when you want to cook it.

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