Oven Broiled Fish

This whole sea bass bakes on a bed of bacon, diced apple, sliced lemon, onion, and green pepper that serves as both a flavor base and a natural rack. More bacon draped over the top bastes the fish from above while the vegetables steam from below, keeping every inch of the fish moist.

The basting sauce is bold: melted butter mixed with Worcestershire sauce, soy sauce, garlic powder, and celery salt. Basting regularly throughout the hour-long bake builds up a glossy, deeply savory crust on the skin that’s almost lacquered.

Stuffing the cavity with part of the apple-onion-lemon mixture seasons the fish from the inside out. As the flesh cooks, it absorbs those flavors and every bite carries that sweet-tart-savory combination.

Pro Tips

• Leave the skin on. It protects the flesh during the long bake and gets wonderfully crispy where the bacon fat renders over it.
• Don’t turn the fish. A whole fish this size is fragile and will break apart. Let the bottom cook on the vegetable bed and baste the top instead.
• The fish is done when the meat pulls cleanly away from the bones. If it resists, give it another 10 minutes.
• Serve the cooked vegetables alongside the fish. They’ve absorbed all the bacon fat and basting juices and are too good to discard.

Variations

• Use whole red snapper or striped bass if sea bass isn’t available. Similar size and texture.
• Add fresh thyme and rosemary sprigs to the cavity stuffing for an herbal note.
• Swap the apple for thin orange slices for a citrus-forward version.