Citrus-Mustard Baked Sea Bass
Sea bass baked with lemon, two mustards, rosemary, and quick-pickled red onion—a bright, fully cooked alternative to acid-cured fish.
By Moow Editorial ·
- A 20-minute marinade supplies citrus flavor without turning the fish chalky.
- Bake to 145°F (63°C); acid changes texture but is not a safety treatment.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes, plus 20 minutes marinating
- Cook time: 10–14 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 250 kcal
- Protein: 29 g
- Carbohydrates: 3 g
- Fat: 13 g
- Fiber: 1 g
- Sodium: 577 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.
Sea Bass and Marinade
Have these measured and ready before you begin.
- 4 skin-on sea bass or branzino fillets, 5–6 ounces (140–170 g) each, pin bones removed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon apple-cider vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh rosemary
Quick-Pickled Onion
- 1/2 small red onion, very thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple-cider vinegar
- 1/4 teaspoon fine salt
Directions
1. Whisk the olive oil, lemon juice and zest, vinegar, both mustards, salt, pepper, and rosemary in a shallow nonreactive dish.
2. Add the fish and turn to coat. Cover and refrigerate for 20 minutes; do not exceed 30 minutes because the acid will begin to toughen the surface.
3. Toss the sliced onion with its lemon juice, vinegar, and salt and let it stand while the fish marinates.
4. Heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment. Lift the fish from the marinade and arrange it skin-side down.
5. Bake for 10–14 minutes, depending on thickness, until the flesh is opaque, flakes at the thickest point, and reaches 145°F (63°C).
6. Rest the fish for 2 minutes. Drain the quick-pickled onion and spoon it over the fillets before serving.
Sources
Contains fish and mustard. Discard used marinade, wash tools and surfaces that touched raw fish, and cook the thickest part to 145°F (63°C). Refrigerate leftovers within 2 hours.