Food & Cooking Recipes Ingredients Seafood Recipes Whole Roasted Sea Bass 3.2 (78) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 27, 2011 Rate PRINT Share Servings: 2 This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street. Ingredients 2 whole sea bass (1 ¼ pounds), gutted, gilled, scaled, and fins removed Coarse sea salt and freshly ground black pepper ¼ cup extra-virgin olive oil, plus more for baking dish 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh flat-leaf parsley 6 fresh bay leaves ½ cup thinly sliced scallions Juice of 1 lemon Directions Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour. Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil. Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more. Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving. Originally appeared: The Martha Stewart Show, March 2007 Rate It PRINT