Whole Oven-Roasted Sea Bass

Imagine a dinner so striking it becomes a centerpiece in its own right: whole sea bass, roasted simply yet elegantly, resting atop a bed of tender green lentils and vibrant cherry tomatoes. Thrive Market’s version of this dish brings together delicate fish with earthy legumes and bright tomatoes, resulting in a meal that’s both visually impressive and grounded in clean, straightforward ingredients.

The fish is seasoned with fresh oregano, lemon slices tucked inside the cavity, and finished with a drizzle of olive oil—letting the natural flavor of the sea bass shine through. The lentils, simmered with garlic and sage, absorb the tomato-garlic sauce and fresh herbs for texture and depth. Because lentils and fish contain no added wheat or gluten-based thickeners—if you ensure your ingredients are certified gluten-free—this recipe qualifies as gluten-free, making it an elegant option for dinner guests with dietary needs.

Serving this dish feels like an event. The presentation of a whole fish gives gravitas, while the lentil-tomato base adds substance and warmth. Whether for a special dinner, entertaining guests, or simply elevating a Sunday supper, this sea bass and lentil combo blends sophistication with simplicity.

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Whole Roasted Sea Bass

Recipe Details

Yield: 4 servings
Active Time: 20 minutes
Total Time: 50 minutes

Roasted Sea Bass Ingredients

• 1 sea bass, scaled and cleaned, with head still attached
• 1 large bunch oregano
• Maldon salt and pepper
• 2 lemons
• Olive oil (for roasting and sauce)
• 7 cloves garlic
• 2 cups cherry tomatoes, cut in half
• 10.5 oz French green lentils (du Puy)
• 1 sprig sage
• 2 handfuls arugula, mint, parsley, and basil, finely chopped

How to Make Roasted Sea Bass

1. Preheat oven to 400 degrees. Wash the fish inside and out, removing any leftover scales, then pat dry with a paper towel. Place a few oregano branches on a roasting tray and place the fish on top.
2. Season the cavity of the fish with salt and pepper and place another few sprigs of oregano inside. Cut 1 lemon into thin slices and tuck 3 to 4 slice* into cavity. Season skin with salt and pepper and sprinkle crushed oregano leaves on top. Drizzle olive oil lightly over fish.
3. Place in the oven to roast for 25 to 30 minutes. When cooked, the flesh should come away from the bone without any resistance.
4. Meanwhile, heat 4 tablespoons olive oil in a skillet over medium heat. Add 4 cloves minced garlic and cook for a minute or two but not to color, then add the sliced cherry tomatoes. Season with salt and pepper and let simmer, stirring occasionally, for about 10 to 15 minutes.
5. Wash lentils and place in a medium-sized saucepan and cover with cold water. Add the sage and 3 remaining whole garlic cloves. Bring to a boil and then turn down heat to simmer for 20 minutes, or until cooked al-dente.
6. Drain and discard sage leaves and garlic. Add lentils to tomato sauce, pour in another tablespoon or two of olive oil and season with Maldon salt and pepper. Stir in fresh cut herbs.
7. To serve, spoon lentils onto plate and serve fish on top. Serve with lemon slices.

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Roasted Sea Bass Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 500 kcal
Protein	≈ 48 g
Carbs	≈ 35 g
Sugar	≈ 3 g
Fiber	≈ 8 g
Fat	≈ 18 g

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Roasted Sea Bass Variations & Tips

• Herb swap: Substitute oregano with fresh thyme or rosemary if you prefer their aromatic profiles.
• Fish alternative: If sea bass is hard to find, try the same method with branzino, whole trout, or snapper—adjust roast time accordingly.
• Lentil mix-in: Stir in roasted red peppers or wilted spinach into the lentil and tomato base for added color and variation.
• Citrus finish: Use half lemon and half orange slices inside the fish cavity to add a subtle fruity brightness.
• Pre-roast prep: Pat the fish completely dry and score the skin lightly so oil and heat crisp the outer layer uniformly.
• Stovetop finish: After roasting, for extra browning, switch to the broiler for 2-3 minutes while watching carefully.

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Best Roasted Sea Bass Pairings

• Steamed baby potatoes: Light, buttery new potatoes pair well with the lentils and soak up the juices from the fish.
• Arugula-lemon salad: Peppery arugula tossed with a lemon vinaigrette refreshes the palate and echoes the citrus in the fish.
• Grilled asparagus or green beans: Crisp, slightly charred green vegetables bring contrast and match the Mediterranean feel.
• Crisp white wine: A Sauvignon Blanc or Vermentino complements the brightness of the dish and the fish’s clean flavor.
• Crusty gluten-free bread: Use to mop up any remaining lentil-tomato sauce on the plate.

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When to Make Roasted Sea Bass

• Dinner parties and entertaining: Serve as a show-stopper entrée that still feels approachable.
• Celebratory meals: Birthdays, anniversaries or elevated Sunday dinners where you want something memorable.
• Gluten-free friendly gatherings: A naturally gluten-free main that doesn’t compromise on sophistication.
• Seasonal Mediterranean menus: Highlighting fresh fish, herbs, and legumes—the essence of spring or summer dining.
• Holiday dinners with a lighter touch: When you want to avoid heavier roasts and bring something elegant but not overdone.

Photo credit: Paul Delmont