Though there are many varieties of sea bass, including Chilean, European and Japanese, black sea bass is one of the most commonly seen in the United States. Unlike the more popular Chilean sea bass, both wild and farmed black sea bass are sustainable. There are multiple ways to cook black sea bass; the simplest method is to bake it without additional accoutrements, allowing the natural flavor of the fish to come through.
Step 1
Remove the black sea bass fillet or steak from the refrigerator and rinse them with cool clean water. Pat the fish dry with paper towels and allow it to rest at room temperature for 90 minutes, keeping it covered with plastic wrap.
Step 2
Preheat the oven to 400 degrees Fahrenheit.
Step 3
Brush both sides of the black sea bass with extra virgin olive oil and season both sides of the fish with sea salt and freshly ground black pepper to taste.
Step 4
Place the fish in a baking dish and bake it in the oven for 15 minutes.
Step 5
Check the internal temperature of the fish with an instant-read thermometer. When the fish is fully cooked, the internal temperature will be 140 degrees Fahrenheit.
Step 6
Transfer the fish to a serving platter or serving plate and allow the fish to rest for five minutes before slicing or serving it.
Tips and Warnings
- For additional flavor, slice 1/2 lemon into thin rings and place the lemon slices over the top of the sea bass right before putting it in the oven. Alternately, serve the sea bass with fresh lemon wedges and chopped fresh flat-leaf parsley.
Things You'll Need
- 1-lb. black sea bass fillet or steak
- Paper towels
- Plastic wrap
- Food brush
- Extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Baking dish
- Instant-read thermometer
- Serving platter or serving plate
- 1/2 lemon, thinly sliced
- Lemon wedges, optional, for garnish
- 1 tbsp. chopped fresh flat-leaf parsley, optional, for garnish
References
- "Fish: The Complete Guide to Buying and Cooking"; Mark Bittman; 1999
- "Fish and Shellfish"; James Peterson; 1996
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