📝 About This Recipe
Experience the elegance of a seaside bistro at home with this stunning whole sea bass, cooked to perfection in the air fryer. This method yields an incredibly crispy skin while locking in the delicate, buttery moisture of the white flesh, seasoned with a fragrant blend of lemon, garlic, and fresh Mediterranean herbs. It is a sophisticated, healthy centerpiece that proves that high-end seafood doesn't have to be intimidating to prepare.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Sea Bass (approx. 1.2-1.5 lbs, scaled and gutted with fins removed)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Kosher Salt (plus more for the cavity)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Stuffing
- 1 piece Lemon (half sliced into thin rounds, half kept for juice)
- 3 cloves Garlic (smashed and peeled)
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 small bunch Fresh Parsley (stems included)
Gremolata Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from the half lemon used earlier)
- 1/4 teaspoon Red Chili Flakes (optional for a touch of heat)
👨🍳 Instructions
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1
Remove the sea bass from the refrigerator 15 minutes before cooking to take the chill off, ensuring even cooking.
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2
Thoroughly pat the fish dry inside and out using paper towels; moisture is the enemy of crispy skin, so ensure it is bone-dry.
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3
Using a sharp knife, make 3 to 4 shallow diagonal slashes (about 1/4 inch deep) into the skin on both sides of the fish. This prevents the fish from curling and allows flavors to penetrate.
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4
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is hot.
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5
Rub the entire exterior of the fish with 1 tablespoon of olive oil, ensuring the slashes are coated. Season generously with salt and pepper.
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6
Season the internal cavity with a pinch of salt. Stuff the cavity with the lemon slices, smashed garlic cloves, rosemary, thyme, and parsley stems.
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7
Lightly grease the air fryer basket with a little oil or a parchment liner designed for air fryers to prevent sticking.
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8
Carefully place the fish in the air fryer basket. If it’s too long, you can gently curve it into a 'C' shape.
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9
Air fry at 400°F (200°C) for 10 minutes.
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10
Carefully flip the fish using two spatulas to avoid breaking the delicate skin. Drizzle the remaining tablespoon of olive oil over the top.
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11
Cook for an additional 8-12 minutes, depending on the thickness of the fish. The fish is done when the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.
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12
While the fish cooks, mix the chopped parsley, lemon zest, and chili flakes in a small bowl to create the gremolata.
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13
Carefully remove the fish from the basket and let it rest on a warm platter for 3 minutes.
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14
Squeeze the remaining half lemon over the fish and sprinkle with the fresh gremolata before serving.
💡 Chef's Tips
Always ask your fishmonger to scale and gut the fish to save time and mess at home. If the skin sticks to the basket, use a thin metal spatula to gently release it before lifting. For an extra flavor boost, tuck a few slivers of cold butter inside the cavity along with the herbs. Don't overcrowd the air fryer; if cooking two fish, cook them in batches to ensure maximum crispiness. Check for doneness by looking at the eyes; they should be completely opaque white when the fish is finished.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Vermentino. Serve alongside roasted fingerling potatoes tossed in garlic and rosemary. A light arugula salad with shaved parmesan and balsamic glaze cuts through the richness of the fish. Try a side of grilled asparagus or blistered cherry tomatoes for a vibrant, healthy meal. Provide a small bowl of high-quality sea salt flakes at the table for guests to season to their liking.