How long should I bake a seabass?

Question

it is between 12 to 14 oz

Answer 1

Beautiful fish - I hope you caught it yourself. Personally I would not cook it, I have have it stuffed.............then again, maybe, just this once I would dust it with flour and bake it in the oven with a knob of butter for about 15 - 20 minutes. I am dribbling all over my keyboard at the thought of it...................

Answer 2

I live on the coast in an area having a high reputation for sea foods. The local hotels know how to cook fish and seabass is one of the favourites. People travel great distances to one particular hotel that are renowned for their seabass and salmon. This hotel delivers seabass to the dinner table still wrapped in greaseproof paper and herbs.
Their method of cooking really delivers a taste of its own. I do not eat red meat so my diet is mainly chicken and fish. Over the years I have reached the point where I consider myself of a bit of an expert on fish. Fish can be tasteless unless it is properly prepared and cooked. I believe seabass in particular is best cooked in sealed greaseproof paper with a sprig of herb sealed inside the sealed greaseproof paper.
Never eat the dark portion at the bottom of any fish because that is where the fish stores its toxins to be as far away from its essential orgins. You don't want to eat the toxin filled area because that takes away from the flavour.
The length of time for cooking depends on your oven or grill. When covered in greaseproof paper it is best to cook it more slowly to give the herbs of your choice more time to flavour the fish. When I order seabass at my favourite hotel the waiter will always comment that it will take 30 minutes to cook the fish. I would normally allow 30 minutes when cooking seabass at home. If you cook the fish at too high a temperature and too quickly it will only make the fish dry and tasteless. Hope you enjoy your meal. Seabass is a beautiful fish to eat, especially with a nice wine to compliment it.

Answer 3

Lemon-Baked Sea Bass with Spinach Salad
(Serves 4)
4 lemons
1 tablespoon minced shallot
2 tablespoons finely chopped fresh flat-leaf parsley
About 1 cup extra virgin olive oil
4 sea bass fillets, about 6 ounces each and 3/4 inch thick (if thicker, butterfly)
Gray salt and freshly ground pepper
2 tablespoons red onion slivers (see Chef's Note)
2 cups packed baby spinach



Preheat the oven to 450 F. Squeeze the juice of 2 lemons into a non-reactive baking dish and whisk in the shallot, parsley, and about 3/4 cup of the olive oil. Taste for balance; it should taste moderately tart. Add another 1 to 2 tablespoons olive oil, if necessary. Add the fish to the marinade and turn to coat well. Leave to marinate for 10 minutes.
Fold 4 large sheets of parchment paper in half. Beginning at one end of the fold, cut a point, then around into as wide a semicircle as possible, ending at the opposite end of the fold with a rounded point. When opened out, the paper will resemble a heart. Center the fish on one side of the heart, season with salt and pepper, and spoon a generous tablespoon of marinade over each fillet. Using a very sharp knife or mandoline, cut 1 lemon into very thin slices. Overlap 3 or 4 lemon slices along the length of each fillet.

Seal the packets and transfer them to a baking sheet. Bake in the preheated oven until cooked through, about 12 minutes, depending on the thickness of the fillets.

While the fish bakes, make the spinach salad. In a bowl, soak the red onion slivers in the juice of the remaining lemon for several minutes. The onions will turn a pale pink. Whisk in the remaining 1/4 cup olive oil and season to taste with salt and pepper. Add the spinach and toss well.

Variation : Fennel is classic as a flavoring for fish. Try adding a pinch of fennel spice to the marinade mixture.

Cut the onion in half lengthwise, and cut each half in half again crosswise. Cut the slivers lengthwise from each half. They will have an attractive crescent shape. You can also simply cut the onions into 1/4-inch dice.

When the fish is done, remove from the oven and place on 4 warm dinner plates. Cut open the packets and spread back the paper. Quickly divide the salad among the packets. The spinach will wilt across the top. Serve immediately.

Answer 4

been in the seafood and meat business for 20 years and all fish fillets are the same rule. bake it on 350 for 10 mins per inch of thickness. if the fillet is 1/2" thick, then total bake time is 5 mins.

Answer 5

until it is just cooked, and transparent. I love it baked in an envelope or parcel with lemon, dill, a splash of white wine and some pepper. (about 15 mins in a hot oven but keep checking it) stunning with new potatoes and asparagus

Answer 6

Cut it open, and lay flat into two fillets, then bake. Shouldn't take over 15 min., or until the meat is flaky and not "clear"

Answer 7

prolly 15 to 20 mins at 350

Answer 8

purists will say no more than 3 minutes per pound i have to go with health and safety and say untill its visually cooked. nearly a pounder i'd go for 15 minutes at 200 in the oven.

Answer 9

boil the water then put it in cover it and let it sit for about 6 minutes it should be good. check the eyes if it look like its about to pop out then its done.

Answer 10

COOK IT TILL IT FLAKES APART WITH A FORK

PUT A LITTLE LEMON ON THE SIDE MABY SOME TARTER SAUCE IF U LIKE