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    Roasted Sea Bass with Lemon and Parsley Butter

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    Roasted Sea Bass with Lemon and Parsley Butter

    Take a sea bass, flavour with garlic butter, lemon and parsley and roast for 15 minutes for a quick supper.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 50g Somerset Butter with Roasted Spanish Garlic
    • Grated zest of 1 unwaxed lemon and juice of ½ lemon
    • 6 tbsp chopped fresh parsley
    • 2 Waitrose Fresh Whole Corsican Sea Bass, about 400g each, cleaned and scaled (from the Fish Service Counter)


    1. Preheat the oven to 220°C, gas mark 7. Line a roasting tin with baking parchment. Place the half the butter, the lemon zest and parsley in a bowl, season and mix with a fork to combine.
    2. Rinse the fish under cold running water and remove any remaining scales by running a knife from the tail end to the head. Cut 3 slashes on each side of the fish, using a sharp knife and cutting through the skin to the bone.
    3. Push the butter mixture into the slashes on both sides of the fish and spread a little in the cavity, then place in the prepared tin. Roast the fish for 15 minutes, or until the skin is crisp and the flesh is firm, opaque and just cooked.
    4. Meanwhile, place the remaining butter in a small pan with the lemon juice and heat gently until the sauce thickens slightly. Serve the fish with the sauce poured over, along with Waitrose Rosemary and Garlic Roast Potatoes (available in the chiller cabinets) and steamed tenderstem broccoli.

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    Cook's tips

    Ask the Fish Service Counter to clean and scale the fish for you.

    To use up leftover butter, melt in a pan with a little chopped fresh tarragon and cook mushrooms, or combine it with chopped fresh parsley, spread it onto a baguette and bake to make garlic bread.

    The weight of fresh sea bass will vary. For larger fish you will need to increase the cooking time.


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