Step 1:

Heat oven to 425°. Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side.

Step 2:

Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary.

Step 1:

Line an ovenproof dish large enough to accommodate the fish with a double layer of silver foil with enough of an overhang to wrap the fish. Drizzle with olive oil and add a layer of lemon slices.

Step 2:

Take the scaled and gutted fish and wash thoroughly inside and out. Cut off its fins with scissors. Score diagonally several times along the flesh on either side of the fish – close to, but not down to the bone.

Step 3:

Roughly chop the herbs, garlic and chilli. Place inside the belly of the fish, then add additional lemon slices inside the belly – don\’t worry too much if these hang out slightly

Step 4:

Preheat your oven to 200ºC/Gas Mark 6. Add yet more slices of lemon on top of the fish and drizzle with more olive oil. Then fold the silver foil to form a parcel ensuring there is space above the fish for steam to collect.

Step 5:

Cook in the oven for 20 minutes. Remove from bone before serving.

Step 1:

Mix marinade ingredients together. Put fish in single layer in ziploc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don\’t increase the marinating time much more than this or the lemon juice will start to \”cook\” the fish.)

Step 2:

To cook, oil grill grates with olive oil, then preheat grill to medium high. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side. Serve fish with sliced lemons

Step 1:Spread the miso paste mixture all over 1½” thick pieces of seabass, place in a plastic bag or covered container and let marinate in the refrigerator anywhere from overnight to 3 days.

Step 2:When ready to cook, completely rinse the paste off, pat the fish dry, and bake in a 350F oven for about 30 minutes or until the fish flakes easily with a foek.

Step 1:Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or seeds inside fish or sprinkle over fillets. Melt butter in large skillet. Brown fish on both sides. Transfer fish and juices to 13- x 9-inch baking pan.

Step 2:Arrange onion and potato slices around fish and bake at 375F 30 minutes. Add tomatoes, pour wine over fish and sprinkle with Pernod. Bake 10 minutes longer or until fish flakes easily with fork and potatoes are done.

Step 3:Serve from baking dish or arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with parsley. Garnish with remaining lemon halves.

Step 1:Spread the olive oil evenly over the bottom of the baking pan. Rinse the sea bass and pat dry with paper towels.

Step 2:Place the fillets on the coated baking sheet and sprinkle with seafood seasoning to taste. Add salt and pepper, if desired. Sprinkle lightly with paprika.

Step 3:Place the baking pan in an oven preheated to 400°F and bake for 10 minutes per inch of thickness of the fish. The fish is done when it is opaque in color and has a flaky texture.

Step 1:Preheat oven to 400 degrees F.

Step 2:Fill a bowl with water. Cut the lemon in half and squeeze the juice into the water and add the lemon halves too. If using baby artichokes, peel the outer leaves until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Slice into 1/4-inch pieces and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice the place in the lemon water). Set aside. Drain before using.

Step 3:Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil. Bake for 35 to 45 minutes, or until the potatoes are soft. Spoon out a quarter of the vegetables into a bowl. Reserve.

Step 4:Season the fish with salt and pepper and rub the fillets with a little olive oil. Arrange the fillets on the potato and artichoke mixture and add the wine. Cover the fish with the reserved potato mixture. Bake, uncovered, for 8-10 minutes, or until the fish is cooked through.