Sea Bass Recipes
Collection of easy to cook sea bass recipes with photos, ingredients and instructions:
The following whole sea bass recipes have kindly been provided to share from various chefs and cookbook writers. It is most delicious and is readily available in local shops and is easy to cook as well as being a healthy meal. With its meatier texture and thick skin it is ideal for the BBQ. The thicker skin helps to retain the flavour of the firm white flesh even during high temperatures. Do try and buy fresh line caught since this will be tastier and is more sustainable for the ocean. Please use fresh herbs to help draw out the flavours.
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Our first sea bass recipe can be found in The Fishy Fishy Cookbook and is ideal for the summer BBQ. It is a joint recipe book between chefs and writers James Ginzler, Loz Talent and Paul Shovlin who together with TV personality and presenter Dermot O'Leary run the seafood brasserie in Brighton. They serve only the freshest fish, caught locally, and serve a wide range of delicious meals
Sea Bass with Summer Herbs and Lime
Two 500 to 600g whole wild line caught sea bass, skin on, gutted and scaled
One tablespoon sunflower oil
Salt and freshly ground black pepper
For the Marinade
A large handful of fresh herbs, such as marjoram, parsley, basil, dill or oregano
Two tablespoons pomace olive oil
This will serve two people
1. First make the marinade. Finely chop all the herbs, top and tail the lime and dice, skin and all. Mix together in a separate bowl with the olive oil and set aside.
2. Carefully remove all the fins, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides. Rub the marinade into the skin and into the cavity. Season with salt and pepper and chill in the fridge for 20 minutes.
3. Preheat the barbecue and rub the grill with sunflower oil. By rubbing the oil into the grill you will stop it from sticking to the cooking surface. Alternatively, put it in a fish holder and place on the hot grill. Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.
4. Serve whole with new potatoes.
If you cannot easily obtain it from your local store try a red mullet or any thick-skinned fish. Red mullet is smaller so you should reduce the cooking time accordingly.
Pomace olive oil are obtained from the second pressing of the olives and has a higher smoking point than other oils.
Read the Recipe Book Review on the Fish Cooking Book page.
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Dips & Sauces