Tarragon seabass
Seabass tends to have a naturally sweet & mild flavour which is what makes the tarragon seabass recipe work.
- Very easy to make recipe
- Adding only French tarragon, garlic and orange slices
- Very healthy and good for you.
A key advantage of using seabass is that as a fish it has very few bones and that is the skin also tastes nice.
How to make tarragon seabass
Ingredients:
- 2 whole sea bass – gutted and cleaned
- 2 oranges – sliced
- 2 cloves garlic – crushed
- 4 sprigs French tarragon
- Sea salt & pepper
Equipment
- Kitchen foil
- 1 Knife and chopping board
Instructions
- Clean the fishes under cold water and tap dry with the kitchen roll
- Fill the insides with one or two orange slices, crushed garlic and French tarragon sprigs.
- Lay the fishes on the kitchen foil and then sprinkle the fishes with sea salt & pepper. And lay the rest of the orange slices on top
- Wrap the kitchen foil around the fishes and put on an oven tray. Put in a 200 degree Celsius pre-heated oven for 18 to 20 minutes until cooked
How to serve
The tarragon seabass is lovely with crispy potatoes and peas or salad.
Optionally (very much a personal choice) you can remove the head and tail before serving.
Some people say the cheeks are the best flavour but it all comes down to how you like your fish to look on the plate.
Thank you to the Dutch fish industry association
This recipe above is based on one of the recipes available on the visrecepten site – a great site by the Dutch fish industry association.
French Tarragon
The recipe uses French tarragon.
There are 3 different types of tarragon – French, Mexican and Russian.
French Tarragon has much more taste then the other 2 varieties. For example if you use Russian tarragon you will need to use at least 4 times as much for the same flavour..
French tarragon is very easy to grow at home.
For example the picture on the right shows French Tarragon growing on a bedroom window sill in a pot, and will grow quite quickly.
It’s quite small in the picture simply because I tend to cut it back often for use in recipes.
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Tarragon seabass
Equipment
- Kitchen foil
- 1 Knife and chopping board
Ingredients
- 2 whole Seabass Cleaned
- 2 Oranges Sliced
- 2 cloves Garlic Crushed
- 4 sprigs French Tarragon
- Salt and Pepper
Instructions
- Clean the fishes under cold water and tap dry with the kitchen roll
- Fill the insides with one or two orange slices, crushed garlic and French tarragon sprigs.
- Lay the fishes on the kitchen foil. And then sprinkle the fishes with sea salt & pepper. And lay the rest of the orange slices on top
- Wrap the kitchen foil around the fishes and put on an oven tray. Put in a 200 degree Celsius pre-heated oven for 18 to 20 minutes until cooked
Video
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
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Tarragon seabass
Seabass tends to have a naturally sweet & mild flavour which is what makes the…
Lovely flavour but next time I would use seabass fillets, as they are simply a lot easier to serve on a plate. (Using exactly the same recipe)