Sea Bass Recipes

Collection of easy to cook sea bass recipes with photos, ingredients and step by step instructions for each sea bass recipe:

The following sea bass recipes have kindly been provided to share at Recipe Book Reviews from various chefs and cookbook writers. Sea Bass is one of the most delicious fish that 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 of the fish even during high temperatures. Do try and buy fresh line caught sea bass since this will be tastier and is more sustainable for the ocean. Please use fresh herbs to help draw out the flavours in these sea bass recipes. We hope you enjoy each sea bass recipe as much as we have.

If you would like your sea bass recipe added to this page then please contact www.recipebookreviews.com

Our first sea bass recipe can be found in The Fishy Fishy Cookbook and is ideal for the summer BBQ. The Fishy Fishy Cookbook 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 Fishy Fishy seafood brasserie in Brighton. They serve only the freshest fish, caught locally and in season and serve a wide range of delicious meals

Sea Bass with Summer Herbs and Lime

Sea Bass with Summer Herbs and Lime is kindly provided by Fishy Fishy:

Ingredients

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

One lime

Two tablespoons pomace olive oil

This sea bass recipe will serve two people

Instructions

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 from the sea bass, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides of the fish. Rub the marinade into the skin and into the cavity of the fish. Season the sea bass 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 the fish from sticking to the cooking surface. Alternatively, put the sea bass 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.

Alternative Suggestions

If you cannot easily obtain sea bass from your local store try a red mullet or any thick-skinned fish. Red mullet is a smaller fish so you should reduce the cooking time accordingly.

Notes

Pomace olive oil are obtained from the second pressing of the olives and has a higher smoking point than other oils.?

More sea bass recipes can be found in The Fishy Fishy Cookbook

Read the Recipe Book Review on the Fish Cooking Book page.

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