Roasted Bass with Parsley, Oregano, Chili & Lime

barbara lentz


Great tasting fish with a little bit of a bite


☆☆☆☆☆ 0 votes

10 Min
10 Min


  • 4
    bass fillets
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    fresh oregano finely chopped
  • 1/4 c
    parsley finely chopped
  • 2 Tbsp
    fresh red chili seeded and chopped
  • ·
    salt and pepper
  • 2
    limes cut into 4ths

How to Make Roasted Bass with Parsley, Oregano, Chili & Lime


  1. Preheat oven to 425 degrees. Place a baking dish with 1 tbsp olive oil in the stove while it warms up
    Pat the bass fillets dry and rub the remaining olive oil over each side. Season with salt and pepper.
  2. Mix the oregano, parsley, and chili together. Rub the mixture all over the fillets both sides pressing the herbs onto the flesh of the fillets.
  3. Remove the pan from the oven and put the fillets in the pan. They will sear and sizzle immediately. Throw in the lime wedges. Bake for 3 minutes then flip the fish and bake about 5 more minutes. Squeeze the roasted limes over the fish before serving

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About Roasted Bass with Parsley, Oregano, Chili & Lime

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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