Baked sea bass with rice is a true gem for those who appreciate the clean taste of seafood and elegant simplicity. This deep-water fish is prized for its firm yet tender meat with a delicate pink hue, developing a beautifully silky texture when baked in foil. The combination of Herbes de Provence and fresh lemon juice fills your kitchen with the aromas of the Mediterranean coast, while a vibrant bed of sweet carrots and fresh herbs creates the perfect microclimate, allowing the rice to absorb every drop of the flavorful juices.
A mouthwatering sea bass served over fluffy rice makes a balanced and healthy meal for the whole family.
Ingredients
- 1 whole sea bass or ocean perch (500-600 g / 1.1-1.3 lbs)
- 120 g (4.2 oz) long-grain white rice
- 1 medium carrot
- Green onions (scallions)
- Fresh parsley
- 1/2 lemon
- 1/2 tsp dried Herbes de Provence
- Olive oil, sea salt, and freshly ground black pepper
Yogurt Sauce
- 150 g (5.3 oz) Greek yogurt
- 1 tbsp finely chopped fresh dill
- 1 garlic clove, crushed
- Salt to taste
How to Make Baked Sea Bass with Rice
Thaw the frozen fish at room temperature for an hour, or leave it on the bottom shelf of your refrigerator for a few hours. Trim the tail and fins, handling the fins carefully as they are sharp and can easily prick you. Place the sea bass in a bag or a bowl of water, and scale it. Gut the fish and thoroughly rinse it under cold water.
First, scale the fish, trim the fins, and gut it thoroughly. Be cautious, as the fins can be quite sharp.
Using a sharp knife, score both sides of the fish with a few diagonal cuts. This allows the seasoning to penetrate the meat more effectively.
Make several diagonal scores along the skin to help the seasonings and spices penetrate the fish while cooking.
Sprinkle the sea bass with coarse sea salt, freshly ground black pepper, and a blend of dried Herbes de Provence (thyme, rosemary, oregano). Squeeze fresh lemon juice over the top and rub the seasoning deep into the fish.
Rub the sea bass with coarse salt and Herbes de Provence, then drizzle with fresh lemon juice for an exquisite aroma.
Julienne the carrot into thin strips. Pour a tablespoon of olive oil into a baking dish and arrange the sliced carrots in an even layer. This vegetable base needs to be fairly dense to prevent the rice from burning.
Julienned carrots create a moist, flavorful foundation that prevents the rice from sticking or burning.
Finely chop a few sprigs of fresh parsley and a small bunch of green onions. Toss the chopped herbs with the carrots in the baking dish.
Finely chopped parsley and green onions add a vibrant, aromatic punch to the vegetable base.
Rinse the long-grain white rice thoroughly under cold water, changing the water several times until it runs completely clear. Place the rinsed rice in a saucepan and pour in 200 ml (7 fl oz) of cold water. Bring to a boil, and season with salt to taste. Cover the pan tightly and simmer gently over low heat for 12 minutes. Let the cooked rice rest in the saucepan for a few more minutes, then transfer it into the baking dish directly over the vegetable layer.
Spread an even layer of partially cooked rice directly over the fragrant vegetable base.
Preheat your oven to 180°C (350°F). Lay the seasoned sea bass on top of the rice and vegetable bed.
Place the seasoned fish on top of the rice bed. The savory juices will infuse the grains as it bakes.
Cover the baking dish tightly with a double layer of aluminum foil. Crimp the edges firmly around the perimeter to trap the steam inside during the cooking process.
Seal the baking dish tightly with aluminum foil to trap the steam, ensuring the fish turns out incredibly tender and juicy.
Transfer the foil-sealed dish into the preheated oven and bake for 15 minutes. This is just the right amount of time for a 500-600 g (1.1-1.3 lbs) fish. Remove the dish from the oven and let it rest without removing the foil for about 5 to 7 minutes to gently finish the cooking process.
Allow the dish to rest under the foil for a few minutes after baking to finish cooking gently and evenly.
Gently fluff the rice and fold it together with the vegetables. Squeeze a little more fresh lemon juice over the sea bass. Garnish the dish with a lemon wedge, sprinkle with extra green onions, and serve immediately. Bon appétit!
Garnish the finished dish with fresh lemon and herbs. Gently fluff and mix the rice with vegetables before serving.
This dish pairs perfectly with a light yogurt sauce featuring finely chopped dill and a hint of freshly grated garlic. If you want to give your baked sea bass an extra burst of flavor, try sprinkling the cooked fish with toasted pine nuts or folding a handful of capers into the rice before baking. For a richer, more savory base, you can gently sauté the carrots with a bit of leek until golden brown.
Store any leftover fish in an airtight container in the refrigerator for no more than a day. When reheating, add a couple of tablespoons of water or fish stock to keep the rice from drying out. A crisp glass of dry white wine or a refreshing ginger lemonade makes an excellent accompaniment, highlighting the delicate profile of the white fish and making your family dinner truly complete.
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