Stuffed Whole Sea Bass


  • 1 medium whole sea bass, scaled with head and tail intact
  • 2-3 lemons, thinly sliced
  • 1 small red chili pepper, de-seeded and chopped
  • 1 large handful each of fresh basil, flat-leaf parsley, thyme leaves, and coriander leaves
  • 1 clove garlic, minced
  • Olive oil for drizzling
  • Celtic Sea Salt and freshly ground pepper

How you make it:

  1. Preheat oven to 400 degrees. 
  2. Ensure sea bass is clean inside and out.
  3. Line an ovenproof dish with a double layer of foil large enough that it overhangs so you can wrap the fish. Drizzle with olive oil, and add a layer of lemon slices.
  4. Make several shallow slits on either side of the fish, being careful not to hit the bone.
  5. Roughly chop the herbs, garlic, and chili pepper.
  6. Place the herbs within the cavity of the fish along with several lemon slices.
  7. Top the fish with additional lemon slices, and drizzle with more olive oil.
  8. Fold the foil to package the fish, to keep the fish moist. 
  9.  Bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate, carefully open and enjoy with a crisp green salad or steamed vegetables.