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Wine with the meal Loup de Mer baked with herbs and lemon next to a bottle of cassis white wine.

Loup de Mer baked whole with herbs & lemon

This whole baked loup de mer is a gem of Mediterranean fish cuisine and impresses with its pure elegance. By cooking on the bone, the meat of the sea bass remains incomparably succulent and perfectly absorbs the delicate aromas of fresh rosemary, thyme and tangy lemon. Preparation in the oven is uncomplicated and guarantees a perfect result that is both visually and tastefully appealing. Finished with high-quality olive oil and sea salt, this fish is a healthy and luxurious main course for special evenings. Find out here how to prepare this classic seafood dish to perfection and turn it into an unforgettable gourmet experience with the right wine pairing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 420 kcal

Cooking utensils

  • 1 Baking tray
  • 1 Baking paper
  • 1 Sharp kitchen knife
  • 1 Kitchen scales

Ingredients
  

Main ingredients

  • 1 large Loup de Mer approx. 800-1000 g, prepared ready to cook
  • 2 Organic lemons
  • 4 Sprigs of fresh rosemary
  • 4 Sprigs of fresh thyme
  • 3 Tbsp extra virgin olive oil

Spices & flavors

  • 2 Garlic cloves pressed on
  • Coarse sea salt
  • Black pepper from the grinder

Preparation
 

Preparation

  • Preheat the oven to 200 °C top/bottom heat. Rinse the loup de mer under cold water and pat dry thoroughly with kitchen paper. Slightly score the skin on both sides at a distance of approx. 2 cm.

Filling & seasoning

  • Season the fish generously inside and out with sea salt and pepper. Stuff the belly cavity with two sprigs of rosemary, two sprigs of thyme, the crushed garlic cloves and two to three slices of lemon.

Baking

  • Line a baking tray with baking paper. Place the fish on top and drizzle with olive oil. Arrange the remaining lemon slices and sprigs of herbs around the fish on the tray. Bake the fish in the preheated oven on the middle shelf for about 20 to 25 minutes until the skin is slightly crispy and the dorsal fin can be easily pulled out.

Serve

  • Leave the fish to rest briefly and then fillet professionally at the table. Garnish with the baked lemon slices and serve immediately.

Recommended side dishes

  • Crispy rosemary potatoes from the oven
  • Grilled Mediterranean vegetables such as zucchinis and peppers
  • A light wild herb salad with a light vinaigrette

Nutritional values per portion

Calories: 420kcalCarbohydrates: 4gProtein: 45gFat: 24g
Keyword Cassis wine, healthy cooking, Herb fish, Loup de Mer, mediterranean, Sea bass, Whole fish
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