At a glance

Lemon, garlic, rosemary, and parsley season whole sea bass roasted with red potatoes and ripe tomatoes for a Mediterranean-style centerpiece.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 35 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 340 kcal
• Protein: 36 g
• Carbohydrates: 32 g
• Fat: 8 g
• Fiber: 5 g
• Sodium: 303 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 2 small whole sea bass, scaled and gutted (680 g raw edible fish after bones, heads, and fins are excluded)
• 1 1/3 lb raw red potatoes, cut into wedges (600 g)
• 2 1/2 cups halved raw tomatoes (450 g)
• 1/3 cup raw lemon juice (80 g)
• 1 packed cup chopped fresh parsley (60 g)
• 2 garlic cloves, sliced (9 g)
• 1 tbsp chopped fresh rosemary (3 g)
• 1 tbsp olive oil (14 g)
• 1/2 tsp black pepper (1 g)
• 1/4 tsp table salt (1.5 g)

Directions

1. Ask the fishmonger to scale and gut the fish. Heat the oven to 425°F (220°C). Toss the potatoes with half the olive oil, half the pepper, and the salt on a large rimmed sheet pan; roast for 15 minutes.

2. Rinse neither fish nor poultry: instead, pat the fish cavities and skin dry with paper towels. Score each side shallowly three times, then season the cavities with half the parsley, the garlic, and the rosemary.

3. Turn the potatoes and add the tomatoes. Place the fish over the vegetables, brush with the remaining oil and half the lemon juice, and season with the remaining pepper.

4. Roast for 18 to 22 minutes, until the thickest flesh reaches 145°F (63°C). Finish with the remaining lemon juice and parsley, remove visible bones carefully, and divide the edible fish and vegetables into four equal servings.

Sources

1. USDA FoodData Central — April 2026 data release