- Shari Rozansky - https://www.sharirozansky.com -

Mediterranean Sea Bass


  • 2-3 lbs. small sea bass, cleaned and gutted but whole
  • A touch of salt
  • 1 tbsp. extra virgin Greek olive oil, plus extra for oiling the parchment paper
  • Juice from 1/2 of a fresh lemon
  • 1 medium Vidalia onion, cut into thick rings
  • 1 medium firm, ripe tomato, cut into thin rings
  • 2 garlic cloves cut into very thin slices
  • 1 fresh lemon, sliced
  • 1 green onion (scallion), sliced lengthwise
  • Freshly ground black pepper
  • 1/4 cup chopped fresh parsley

Preheat the oven to 350°F. Sprinkle the fish with salt. Cut a large square piece of parchment paper and brush with a little olive oil.

Place the fish in the center of the parchment. Sprinkle each side of the fish with lemon juice and salt. Place the green onion, 1/2 of the garlic slices and two lemon slices inside the fish. Evenly distribute the sliced onion, tomatoes, lemon and garlic slices on the side of the fish. Sprinkle with pepper, parsley and 1 tbsp. olive oil.

Fold up the sides and roll in the edges to form a parcel. Place in a glass baking dish. Bake the fish for 30 minutes. When done, remove from the oven and let sit covered for 10 minutes.

Carefully open the package when ready to serve.

If you want to grill the fish on the barbecue:
Season the fish and place the green onion, garlic and lemon slices inside the fish. You can place the tomato, onion slices and garlic topped with pepper, parsley and olive oil in a small aluminium foil packet to cook on the barbecue grill at the same time as the fish. Place the whole fish on the hot grill and cook for about 6-7 minutes per side. It will be ready when it flakes easily.

Place on a dish and garnish with the cooked vegetables and lemon slices.