Thyme and Garlic Stuffed Sea Bass


Today we are sharing the first of two recipes from yesterday's herb inspired dinner party! We are thrilled to share a thyme and garlic stuffed sea bass recipe from Chef Jarad Adams of The Clifton Inn! We love how simple this flavorful and fresh recipes is!

Come back tomorrow to get Jarad's stunning dessert recipe!  


  • 1-1 1/2 lbs whole sea bass or bronzino
  • kosher salt or sea salt
  • fresh herbs such as thyme, bay leaves, fennel, dill or parsley
  • garlic
  • lemons


Select three whole fish from your local fishmonger, with 1-1 ½ lbs of whole fish per person. With the fish on a tray or cutting board make diagonal slashes just scoring the skin. Do this starting just behind the fins and continue to the tail of the fish. Season each fish  inside the cavity and out with kosher salt or sea salt. Also, stuff the cavity with fresh herbs, garlic and lemons. Softer herbs like thyme, fennel, dill or parsley are excellent choices. Roast the fish in the oven 400 degrees Fahrenheit, standing them upright as they would swim. The fish are done when a skewer inserted next to the spine near the head feels hot to the touch and the flesh firm. 

Venue, Food & Drink by The Clifton Inn :: Photography by Sera Petras Photography :: Styling and Coordination by Amanda Gray, Ashley Baber Weddings :: Flowers by The Arrangement Company :: Calligraphy & Paper by Leen Jean Studios :: China & Linens by Festive Fare :: Models Lisa Mims & Holly Hudson