Baked White Sea Bass with Lemon Herb Sauce
Fast, fresh, and tasty, just like you!
1 lb white sea bass, cut into two pieces
Chopped fresh herbs - any combo will do, but I like dill, mint & parsley. Use whatever's in season!
1-2 lemons, zest half of one and reserve the zest
6 Tbsp olive oil
sea salt & pepper, to taste
splash of white wine (plus more for the chef)
Preheat the oven to 375
Put your beautiful fish in a baking pan with a drizzle of olive oil and a pinch of sea salt.
Put it on the middle oven rack and bake it for about 15-25 minutes, depending on the size and type of your fillets. Check after 15 minutes for doneness.
While the fish is cooking, make the lemon herb sauce: toss your herbs, olive oil, lemon zest and salt in a food processor and give it a whiz. Add olive oil and white wine until it becomes a thick but spreadable paste.
When your fish is cooked, plate it and spoon your sauce over the fish. The extra sauce goes great with roasted or boiled potatoes and greens of your choice. Add lemon wedges, and kiss the chef!