If you’re new to cooking, hosting people over for dinner, or just love fresh white fish, this is your recipe.  It’s almost too simple of a recipe to call it a recipe. Buy fish, stuff/dress fish, put in oven and your done.

I’ve picked a sea bass because of its white meat, convenient size and availability of sustainably farmed options across the country. You can assume 1 fish per person is a generous portion. 

In terms of stuffing, I’ll detail my preferred ingredients in the recipe below, but feel free to add your favorite fresh herbs and spices as the white meat is an easy flavor profile to match with. For flavor paring inspiration, I would recommend The Flavor Thesaurus.

At the start of the year and invigorated by Marie Kondo, I’ve been trying to lead a more minimal life to free my time and self for everything that truly sparks joy. The reorganization of my living space leaked into streamlining my work and has appeared in my recipe development as well. 

I hope this simple recipe sparks joy for you and everyone you host. 




A healthy recipe with a prep time of 15 minutes and a cooking time of 45 minutes. This recipe feeds 2 and can be scaled up for groups. 


  1. 2 Sea Bass (250 grams each)

  2. 2 large lemons

  3. 2 limes

  4. Fresh Herbs (Dill, thyme and parsley)

  5. Pitted black olives 

  6. Sea Salt

  7. Freshly ground black pepper

  8. Olive Oil


  1. Wax paper

  2. Baking trey


  • Ask your fishmonger to gut and scale your fish. 

  • Pre head your oven to 200 degrees Celsius. 

  • Wash your fish with water, pat dry and set aside.

  • Slice the lemon and lime into 1-centimeter wide circles.

  • Clean your fresh herbs.

  • Rip off a piece of wax paper that’s larger than your fish.

  • Place the wax paper on the baking trey and place your fish on the wax paper.

  • Stuff the fish with the lemon, lime, herbs and pitted olives. 

  • Generously sprinkle slat and pepper over the fish.

  • Drizzle with olive oil. 

  • With the fish lying vertically, grab the sides of the wax paper and envelop the fish. Twist the top and bottom ends closed similar to a candy stick. 

  • Place in the oven. If you have a gas oven cook for 30 - 35 minutes. If you have an electric oven cook for 40 - 45 minutes.

  • Serve immediately.  

Photography, Recipe, Food Styling, Prop Styling by: TALA SOUBRA

I read and reply to all comments. So please do share your thoughts about the recipe.