Citrus Sea Bass
Citrus Sea Bass is the perfect showcase for low-temperature cooking, yielding melt-in-the-mouth fish perfumed with orange, lemon, and fresh herbs. With just a handful of bright ingredients and a gentle roast, this elegant main course comes together effortlessly for weeknights or dinner parties alike.
Follow the steps below to achieve restaurant-quality results in your own kitchen.
Citrus Sea Bass at a Glance
Prep: 15 min | Marinate: 30 min | Cook: 30 min | Total: 1 hr 15 min | Serves: 4
Ingredients:
- 4 skin-on sea bass fillets (about 150 g each)
- 2 unwaxed oranges, zest and juice separated
- 1 unwaxed lemon, zest and juice separated
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, finely grated
- 1 shallot, minced
- 6–8 sprigs fresh dill, leaves roughly chopped
- 4 sprigs fresh thyme, leaves stripped
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Pat the sea bass fillets dry with paper towels and check for any remaining pin bones.
- Whisk together the olive oil, orange and lemon zests, half of their juices, garlic, shallot, dill, thyme, a pinch of salt, and a few grinds of pepper in a shallow dish.
- Nestle the fillets skin side up in the marinade so the flesh is fully coated. Cover and refrigerate for 30 minutes.
- Preheat the oven to 90 °C / 195 °F (fan off) and line a small baking tray with parchment paper.
- Lift the fillets out of the marinade, let the excess drip off, and arrange them skin side down on the prepared tray.
- Season lightly with additional salt and pepper.
- Slow-roast on the middle rack for 25–30 minutes, until the fish is opaque, flakes easily, and an instant-read thermometer reads 52 °C / 125 °F in the thickest part.
- Remove the tray from the oven and let the fish rest for 5 minutes.
- Spoon the reserved fresh citrus juices over the warm fillets.
- For extra-crispy skin, quickly flash the fillets skin side down in a pre-heated non-stick pan for 1 minute before serving. Pair with steamed baby potatoes, wilted spinach, or a light fennel salad.
FAQ:
Q: Can I prepare Citrus Sea Bass ahead of time?
A: You can marinate the fish up to 4 hours in advance. For best texture, roast it just before serving and reheat leftovers gently at 80 °C / 175 °F the next day.
Q: What if I don’t have sea bass?
A: The same low-temperature method works beautifully with similar white fish such as cod, halibut, or snapper; simply adjust roasting time to the thickness of the fillet.
Q: How do I keep the fish from drying out?
A: The combination of the citrus marinade and the 90 °C / 195 °F oven ensures the fillets stay moist. Avoid turning the heat higher than 100 °C / 210 °F.
Conclusion:
Bright, succulent, and effortlessly elegant, this Citrus Sea Bass will quickly become a staple in your gourmet repertoire.