Recipe description
July 26, 2026
Sea bass with lemon and herbs
Bright sea bass with lemon and herbs for a gut-friendly weeknight meal.
Easy Recipe
30 Minute Meal
68%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Balanced with lean protein from sea bass and healthy fats from olive oil.
- Lemon and fresh herbs provide flavor and polyphenols without added sugar.
- Simple weeknight-friendly preparation with minimal steps.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sea bass
2
portion
Lemon
1
piece
Herbs
2
tablespoon
Oil, olive
2
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (392°F).
2
Pat sea bass fillets dry with paper towels and season both sides with salt and black pepper.
3
Place fillets on a baking tray lined with parchment paper. Drizzle with olive oil and place thin lemon slices on top.
4
Scatter fresh herbs over the fillets.
5
Bake for 12–15 minutes, until fish flakes easily with a fork.
6
Serve immediately with additional lemon wedges and fresh herbs if desired.
More Recipes For Your Gut
Nutrition
220 kcal
Calories
27 g
Protein
0 g
Carbohydrates
0 g
Fiber
0 g
Sugar
8.5 g
Fat
1.0 g
Saturated fat
1.5 g
Salt
FAQ
Can I substitute sea bass with another fish?
Yes—firm white fillets like cod, haddock, halibut, or snapper work; adjust cooking time as needed.
Should I thaw frozen sea bass before cooking?
Yes, thaw in the fridge or under cold running water, then pat dry.
How do I know when it’s done?
Bake 12–15 minutes at 200°C (392°F) or until it flakes easily; aim for an internal temperature around 63°C (145°F).
Can I adjust the lemon amount or use juice instead of slices?
Yes, you can use lemon juice or fewer lemon slices to taste.
What sides pair well to boost fiber?
Plant-forward sides like roasted vegetables, quinoa, brown rice, leafy greens, or a chickpea salad.
How should I store leftovers?
Refrigerate in an airtight container for 1–2 days; reheat gently.
Is this dish gut-friendly?
It’s light and balanced; pairing with fiber-rich sides supports digestion.
Can I reduce the olive oil?
Yes, brush on a light amount or omit; the fish will still cook well.
Can I cook this in an air fryer?
Yes. Preheat to about 180°C and cook 8–12 minutes; check that it flakes and adjust as needed.
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