Baked sea bass with chilli and lemon

So my friend (we’ll call her Ed for the basis of the post) and I are doing a course of climbing lessons. It’s really fun and good exercise and there has been some joking about eating protein before going to strengthen our muscles. Well as we’re climbing at the Harrogate climbing centre near to me I am taking full advantage of cooking for someone else; albeit in the limited time between finishing work and going climbing.

Well this recipe is really quick and looks beautiful and potentially makes you look far more of a chef than you actually are. It’s also high in protein and tasty. None of the flavourings added to the fish detract from the delicate flavour of the sea bass. You could also try this recipe with something like lemon sole or Dover sole.

To make this recipe you will need:

As many sea bass fillets are you fancy – 1 per person or 2 for a hungry Horace. I actually defrosted frozen ones again.

Half a lemon (or more if you’re making lots). Lemon juice in bottles is fine, I just sent Ed out for a lemon for some reason.

Chilli and garlic flakes

Black pepper

Olive oil

Tomatoes (on the vine work best)

Whatever you fancy to serve with this. I made rice and steamed brocoli but new potatoes and other vegetables would work equally well.


Preheat the oven to 180°C. Drizzle your baking or roasting tray with olive oil and heat in the oven for 5 minutes.

So yeah, this is what drizzled oil looks like...
So yeah, this is what drizzled oil looks like…


Place the sea bass and tomatoes on the tray and sprinkle over the chilli flakes, pepper, and squeeze the lemon over the fish.

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Cook in the middle of the oven for 15 minutes. Check the fish to make sure it’s cooked fully. If it isn’t cook for a further 5 minutes and check again.

Remove from the oven and serve.

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For most people this goes without saying but watch out for small bones. Even in filleted fish sometimes a couple slip through.

Serve with more lemon and black pepper if desired but its pretty tasty without either. Bon appetit!


4 thoughts on “Baked sea bass with chilli and lemon

  1. You can feel along the seabass fillet with your fingers for bones and pluck them out using eyebrow tweazers. It’s called pinboning.

    Aged P

    1. Did not know you were a fan of my blog! You (and Dave) will have to come with us to a Manchester restaurant to eat nice things so I can blog about it.

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