This whole fish smothered with herbs and buttery breadcrumbs is simple enough to let the flavor of the Mediterranean seafood shine through. If cleaning and prepping the fish for this sea bass recipe isn't your thing, most fish counters at larger markets will do it for you. Source: EatingWell Magazine, March 2020

Mauro Stoppa


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Sprinkle the inside of the fish cavity with tarragon and 1/4 teaspoon salt.

  • Heat 2 tablespoons oil in a roasting pan over medium-low heat. Add the fish and pour in wine. Bake until the fish is opaque in the center, 40 to 50 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil, butter and garlic in a large skillet over medium heat. Add breadcrumbs, basil, marjoram (or oregano), parsley and the remaining 1/2 teaspoon salt. Cook, stirring often, until the breadcrumbs are toasted, 3 to 4 minutes.

  • Score the skin of the fish near the gills and carefully pull it off toward the tail. (Discard the skin.) Spread the breadcrumb mixture over the fish, pressing gently. Return the fish to the oven and bake for 5 minutes.

Nutrition Facts

288 calories; 12.7 g total fat; 2.9 g saturated fat; 65 mg cholesterol; 499 mg sodium. 401 mg potassium; 10.4 g carbohydrates; 1.8 g fiber; 1 g sugar; 29.5 g protein; 397 IU vitamin a iu; 1 mg vitamin c; 9 mcg folate; 34 mg calcium; 1 mg iron; 64 mg magnesium;