Name: Mediterranean-style Roasted Sea Bass
Prep time: 25 min
Cook time: 30 min
Yield: 4 people
Cuisine: Provence
Ingredients: 1 lb ofline bar (scaled and gutted); 2 lemons; 3 tomatoes (small); 100 oz ofbutton mushrooms (small); 100 oz ofblack olives; 1/2 glass ofolive oil; 3 rusks; 1/2 fennel; 2 onions; 2 shallots; 1 pod ofgarlic; 1 glass ofdry white wine; 1 branch ofthyme; parsley; salt and pepper

Mediterranean-style Roasted Sea Bass

main courses baking pisces

Updated on 15 November 2025 by

ratatouille

10 reviews 4.1 : Very good

Cuisine

Provence

Diet

Vegetarian Fish

Level

Easy

Preparation

25 minutes

Cooking

30 minutes

Today, I invite you on a culinary journey to Provence with this Mediterranean-style roasted sea bass. This fish, also known as "loup" in Provence, is highly prized by locals for its generous white flesh and subtle flavor.

A fish like sea bass deserves a preparation that lives up to its flavor profile. Here, we garnish it with lemon slices and a coating of thyme, mushrooms, white wine, and olives. We then roast it in the oven with fennel and tomatoes.

The result is an absolutely irresistible dish that showcases the sea bass and gives it its full southern character, thanks to the vegetables and herbs of the Provence region.

Serve this roasted sea bass with white rice and enjoy!

For

people

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For fish and vegetables
2.2 lb of line bar scaled and gutted
2 lemons
3 tomatoes small
3.5 oz of button mushrooms small
3.5 oz of black olives
1/2 glass of olive oil

For the filling
3 rusks
1/2 fennel
2 onions
2 shallots
1 pod of garlic
1 glass of dry white wine
1 branch of thyme
parsley
salt and pepper

1
Make diagonal cuts along one side of the fish.
2
Grease an oven-safe dish and place the fish in it at an angle.
Cut 4 lemon half-slices and insert the flat sides of the slices into the slits.
3
Soak the crispbread in white wine.
4
Peel and chop the shallots, onion, garlic, half a fennel bulb, and parsley.
5
Place all these ingredients in a bowl, then add the soaked breadcrumbs, white wine, and finely chopped thyme.
Season with salt and pepper; mix everything together until you have a smooth paste.
6
Spread the batter all around the fish.
Preheat your oven to 180°C.
7
Remove the stems from the tomatoes and the tough ring around them.
Use this opening to scoop out the seeds and the juice. Arrange the tomatoes in the empty corners of the dish.
8
Remove the sandy part from the base of the mushrooms.
Rinse them thoroughly and stuff them with the filling.
9
Drizzle with olive oil and place in the preheated oven.
Bake for 30 minutes.
10
Pit the olives.
Arrange them on top of the stuffing just before serving, in the baking dish.