Patri, author of Sabores y Momentos , brings us a perfect fish recipe for everyday life: baked sea bass with vegetables results in a healthy, tasty dish that will not cause you complications when preparing.

We are in full festive dates and the feasts follow one after the other... I don't know about you, but me on these dates and reviewing the ones I have under my belt... I only get scared thinking about the ones that lie ahead of me!

Now I can only think of something healthy and light, whether it is for lunch or dinner these days in between until reaching the expected end of the year… As for dinner on that long and magical night!

That's why I bring you this simple, light and delicious baked sea bass recipe ! It is useful for us every day if we get the medium sea bass that we find in the market at an affordable price, or if we want to prepare a large and wild sea bass for a special dinner on New Year's Eve!

And without further ado I leave you with the recipe, but not before wishing you a happy entry into 2018 full of dreams, love and health! Happy 2018!!!

Fleur de Ligne porcelain bowl from Tokyo Design Studio and Pallarès carbon steel knife


  • 1 medium-sized sea bass (we will adjust the size and quantity of ingredients according to the number of diners)
  • 2 parsnips
  • 1 fresh fennel bulb
  • 2 carrots
  • 200g of small potatoes
  • 2 onions
  • 150ml of white wine
  • 50ml fish stock (or vegetable stock if you prefer)
  • EVOO
  • Pinch of fennel seeds
  • Salt
  • Ground white pepper
  • fresh thyme
  • Vegetable sprouts to decorate


  1. We will ask our fishmonger to clean the sea bass but leaving it whole to bake. We will cut the onions and fennel in juliana. We will wash the potatoes, parsnips and carrots and cut into quarters.
  2. We place the vegetables on our baking tray (since we add the white fish later, I personally prefer to do it in an Emile Henry ceramic tray or in a Le Creuset non-stick tray , to ensure that nothing sticks and prevents it from crumbling). Add the salt, pepper and fennel seeds to the vegetables. We water with a good jet of EVOO , add the white wine and the broth. Stir well and put in a preheated oven at 200ºC for about 15 minutes.
  3. After that time, season the sea bass with salt and pepper and place it on top of the vegetables. Sprinkle it with a little extra virgin olive oil and a saucepan of the juice from cooking the vegetables. We put it back in the oven and calculate about 15 minutes for a medium-sized sea bass, or until we see that it is ready.
  4. Before serving it, the final touch is some sprouts of your favorite vegetables, which gives it that fresh touch! And ready to serve.

500ml Luigi Bormioli glass bottle and ceramic oven tray


Rocio said:

Que pinta más rica, probaré a hacer tu receta, si tienes un poco de tiempo agradecería un consejo con respecto al pescado me parece que tienes mucha mano para cocinarlos. Gracias.

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