Cook Time: 35 Minutes | Servings: 6
Ingredients
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4 whole black or striped sea bass (roughly 1 lb each) scaled and gutted, heads and tails left intact
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extra virgin olive oil
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2 tablespoons fresh lemon juice
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kosher salt
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freshly ground black pepper
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1 whole lemon sliced into thin rounds
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2-3 shallots thinly sliced
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fresh cilantro sprigs
Cherry Tomato Salad
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2 tablespoons balsamic vinegar
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2 tablespoons extra virgin olive oil
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fresh basil leaves roughly chopped
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fresh cilantro leaves roughly chopped
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2 cups of cherry tomatoes halved
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kosher salt
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freshly ground black pepper
Directions
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Preheat the oven to 400°F with a rack in the center position. Line a half-sheet pan with foil and place the fish on top. Rub the skin lightly with olive oil. Rub the inside of the fish with the lemon juice and season on all sides with salt and pepper.
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Stuff the cavities with the sliced lemon rounds, sliced shallot, and cilantro sprigs. Bake the fish until just opaque in the center roughly 15 minutes to 25, depending on their size. Transfer to a platter, spoon the tomato salad around the fish and serve immediately.
Cherry Tomato Salad
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Place the balsamic vinegar in a medium mixing bowl. Slowly pour in the olive oil, whisking continuously until a broken emulsion forms. Add the basil, cilantro, and season to taste with salt and pepper. Add the halved tomatoes to the bowl and toss to coat. Allow to marinate as you prepare the fish.