My grandmother loves oven roasted fish. She especially loves oven roasted sea bass. She takes a trip every year to Key west. She fishes, lays on the beach and catches lobster. She lives the life for a week or so. When she doesn’t fish for her dinner, there is an abundance of fish for sale in the Keys. She loves it. When she comes back home we usually have a freezer full of fish. She is a boss like that. So when she gets back she makes the most fabulous spicy oven roasted sea bass.
This fish is roasted in foil. And the fish is stuffed with jerk seasoning. The jerk seasoning is spicy but it also has some great favors that I love with fish – like ginger, garlic, onion and soy sauce. So with all those awesome flavors inside, it guarantees that the fish is just one big flavor bomb.
My grandma has a trick to making the best fish… she puts the spices an seasoning on the inside of the fish works like a charm. She always has jerk seasoning on hand and when she makes foil roasted fish she always stuffs some jerk seasoning inside of the fish. Sometimes she will even throw the foil packets on the grill. If you wanted to grill ’em I won’t be mad at ya!
Oven Roasted Sea Bass
- 2 tablespoon jerk seasoning
- 2 tablespoon butter
- 4 sprigs thyme
- 1 garlic clove chopped
- 1 lemon sliced thin
- 1 sea bass whole
- Gut, scale and rinse the fish throughly. Pat dry with paper towels. Heat the oven to 350F. Cut one large pieces of foil that is big enough to wrap each whole fish. In each piece lay the fish. Coat wit olive oil on both sides. On the inside of the fish rub the Jerk seasoning inside. Sprinkle with sea salt and freshly ground black pepper on both sides. Stuff lemon slices in the fish. Sprinkle the garlic on top. Place the butter and thyme on top. Fold and crimp the foil to make a pocket. Lay on a baking sheet and place in center of oven. Bake for 30-40 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
- Note: If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler. Keep checking because the broiler can burn the fish easily. Also this might make the fish stick to the foil a bit and the tail might burn. So don’t walk away.