Baked bass, real quick

Try This at Home


November 06, 2005

Mark Schek, chef and co-owner of the Rooster Cafe in Elkridge, offers a recipe for an "easy fish dish" that can be baked in the oven in 25 minutes.

Baked Sea Bass With Fresh Lemon, Wine and Oregano

Serves 2

Two 10-ounce whole sea bass, bone in

3 teaspoons sea salt

3 teaspoons freshly ground black pepper

8 full sprigs of oregano (or marjoram, if available)

1 very fresh, ripe lemon

3 tablespoons of extra-virgin olive oil

One 12-by-14-inch rectangle of heavy-duty aluminum foil

3 tablespoons of dry white wine

Preheat oven to 375 degrees. Rinse fish in cold water, pat dry with paper towels and set on a cutting board. Make three 1/8 -inch-by- 1/2 -inch incisions on one side of fish. Turn over. Rub 2 teaspoons each of salt and pepper in the cavity of the fish. Distribute 1 teaspoon each of salt and pepper along the length of the fish as it's facing up.

Separate the oregano leaves from the stems. Pack the stems inside the cavity and lay the leaves along the length of the fish. Slice the lemon in 1/8 -inch slices and overlap 6 slices along the length of the fish. Brush a small amount of olive oil on the foil and place the fish on top. Pour the rest of the olive oil, and the wine, on top of the fish.

Fold the short sides of the foil over each end of the fish; lift up the longer sides of the foil and roll together, in the direction of the fish to make a tight bundle. Place on a sheet pan and bake for 25 minutes. Place the packet on an oval serving platter and open at the table.

Per serving: 475 calories, 55 grams protein, 26 grams fat, 4 grams saturated fat, 2 grams carbohydrate, 0 grams fiber, 123 milligrams cholesterol, 3,657 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.