Sea bass is one of my all-time favorite fish, primarily because it’s pretty hard to screw it up. It has more oil than most white fish, so even if you overcook it, you most likely won’t dry it out. It’s pretty much fool-proof. I mean, Napoleon Dynamite can rock some bass. You can too!
I usually make my own spice mixtures, but I saw a container of Herbes de Provence on sale at the farmer’s market last weekend and scooped it up. It’s typically a combination of savory, basil, fennel seed, marjoram, rosemary, thyme and oregano. Perfect to season fish! Sea bass isn’t a very “fishy fish” so you don’t need to mask it with a ton of spices. With a squeeze of lemon and copious amounts of my sugar free tartar sauce, it was lunch fit for a culinary goddess.
Ingredients
- *single serving
- 1 sea bass filet
- 1 tsp Herbes de Provence seasoning
- pinch of sea salt
- wedge of lemon
Instructions
- Preheat oven to 450.
- Put foil down on a rimmed baking pan and spray with cooking spray.
- Sprinkle Herbes de Provence seasoning and kosher salt on top of sea bass
- Bake for 15 minutes (if baking more than 2 filets, increase cooking time to 20 minutes)
- Squeeze lemon on top before serving
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