Foil-Baked Sea Bass with Lemon and Garlic

Name: Foil-Baked Sea Bass with Lemon and Garlic
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: International
Ingredients: 800 g boneless sea bass fillets; 2 tbsp olive oil; 1 lemon, juice and slices; 3 cloves garlic, minced; to taste salt and black pepper; to taste fresh parsley or basil, optional

Sea bass fillets baked in foil with olive oil, lemon, garlic and optional fresh herbs.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

The source uses 800 grams of sea bass fillets and a short lemon-garlic marinade. Check the fillets for pin bones, pat them dry and coat lightly with oil, lemon and seasoning. A brief refrigerated rest gives the flavors time to settle without leaving the fish in acid too long. Fold the foil into a roomy packet and bake at 180°C, opening it near the end only if you want a little color on top. Fish thickness matters more than the clock: check the thickest part for opaque, easily separated flesh and a safe temperature. Serve promptly with rice, beans or fresh vegetables.

Recipe card

Foil-Baked Sea Bass with Lemon and Garlic

Prep 25 minCook 25 minTotal 50 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Baking tray, foil, fish thermometer

Ingredients

800 g boneless sea bass fillets 2 tbsp olive oil 1 lemon, juice and slices 3 cloves garlic, minced to taste salt and black pepper to taste fresh parsley or basil, optional

Instructions

Prepare
Check fillets for pin bones and pat dry with paper towels.
Marinate
Mix oil, minced garlic, lemon juice, salt and pepper; coat fish and chill 20 minutes.
Wrap
Heat oven to 180°C. Place fish and lemon slices in a loose foil packet with optional herbs.
Bake
Bake about 20–25 minutes until thickest part reaches 63°C (145°F); open packet for a final few minutes if browning is wanted.
Serve
Rest briefly and serve with the lemony juices.

How to tell when it is ready

Thickest fillet reaches 63°C (145°F) and flakes easily.

Tips

Dry fillets before adding oil and lemon.
Remove any pin bones before serving.
Leave a little room inside the foil for steam.
Check the thickest piece rather than relying on minutes alone.

Serving suggestions

Pair with steamed rice.
Add blanched green beans.
Serve with a cucumber salad.
Finish with fresh parsley and lemon.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooked fish promptly and use within 2 days.

Food safety

Keep raw fish chilled; cook to 63°C (145°F) and wash tools that touch raw fish.

Frequently asked questions

Can I use a whole fish?

A whole fish needs a different timing and its center must reach the same safe temperature.

How should I store oven-baked sea bass with lemon and garlic?

Refrigerate cooked fish promptly and use within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.