This Mary Berry whole sea bass recipe is tender, flavorful, and simple to make. Wrapped in foil, the fish steams in its own juices, absorbing the fresh citrus and herb flavors. The combination of lime and dill butter enhances the delicate sea bass, while a creamy lime sauce adds richness.
Perfect for cooking in the oven or on the barbecue, this dish is light, fresh, and ideal for a special meal.
Ingredients Needed
For the Fish:
- 100g (4oz) butter, softened, plus extra for greasing
- Zest and juice of 2 limes (keep the squeezed lime halves)
- 4 mild picanté peppers, drained and finely chopped
- 6 sprigs dill, leaves chopped (keep the stalks)
- 2 × 700g (1½lb) whole sea bass, gutted, fins and head removed
- Salt and black pepper, to taste
For the Sauce:
- 200ml (7fl oz) full-fat crème fraîche
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- Remaining lime zest and juice
- Remaining chopped picanté peppers and dill
How to Make This Whole Sea Bass Recipe
- Preheat the Oven: Set the oven to 200°C/180°C fan/Gas 6. Grease two large sheets of foil with butter.
- Make the Lime Butter: In a bowl, mix the softened butter with half of the lime zest, lime juice, chopped peppers, and dill. Season with salt and pepper and stir until smooth.
- Prepare the Fish: Use a sharp knife to make three slashes on each side of the sea bass. Rub the lime butter generously into the slashes and over the fish. Stuff the fish cavities with dill stalks and squeezed lime halves.
- Wrap and Cook: Place each fish on a sheet of foil, wrap tightly, and crimp the edges to seal. Cook in the oven or on a hot barbecue for 20 minutes, turning halfway through.
- Make the Sauce: In a bowl, mix the crème fraîche, mustard, sugar, remaining lime zest and juice, and the rest of the chopped peppers and dill. Taste and adjust seasoning with salt, pepper, or extra sugar if needed.
- Serve: Remove the fish from the foil, sprinkle with extra dill, and serve with the sauce. At the table, lift the fillets away from the bone or flake the fish for guests to serve themselves.
Recipe Tips
- Ask your fishmonger to prepare the fish if you’re unsure how to clean or gut it.
- Make sure the foil is sealed properly to prevent the butter from leaking out.
- For crispy skin, unwrap the fish for the last 5 minutes of cooking and grill under high heat.
- Cooking directly on the oven shelf prevents the skin from sticking to a baking sheet.
- Picanté peppers add a mild sweetness, but you can use roasted red peppers if needed.
How to Store & Reheat Leftovers
Storing in the Fridge: Let the fish cool completely, then remove the fillets from the bones. Store in an airtight container in the fridge for up to 2 days.
Freezing: This dish is best eaten fresh, but you can freeze the cooked, flaked fish in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Warm the fillets gently in a pan over low heat for a few minutes, or enjoy them cold in salads or sandwiches.
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