How to Cook Sea Bass (with Recipes)

Sea Bass Around the World

There are a number of different sub species of sea bass, found all around the world, including barramundi, black sea bass and suzuki. Although this page is dedicated to the silver scaled European sea bass, the recipes which it will feature will in most cases be fully adaptable to the variety of sea bass found in other locales. They will also be suitable for a number of other firm fleshed fish species. Sea bass can be made to provide a delicious eating experience and note that all the recipes prepared here will incorporate line caught sea bass, in the name of recognising and respecting sustainable fish and seafood.

Fresh European Sea Bass

Baked Sea Bass with Mediterranean Style Salad

Lemon, red onion and fresh dill are used to stuff the sea bass
Lemon, red onion and fresh dill are used to stuff the sea bass
The sea bass is served on a very basic Mediterranean style salad
The sea bass is served on a very basic Mediterranean style salad
Fresh bread and herb infused olive oil accompany the sea bass and salad
Fresh bread and herb infused olive oil accompany the sea bass and salad

Ingredients per Person

1 small sea bass
1 whole lemon
1 small red onion
1 large sprig of fresh dill
2 handfuls of rocket leaves
12 pitted black olives
Salt and pepper

1 small French style bread stick
2 tbsp extra virgin olive oil
1 clove of garlic
½ tsp freshly chopped dill leaves

Method

It is best to prepare the herb olive oil bread dip first, to allow the flavours time to infuse. The garlic clove should be crushed or grated and added to a small bowl along with the chopped dill. The olive oil should be poured in and the mixture stirred. Cover with clingfilm until required.

The sea bass should be gutted and de-scaled but the head and tail left intact. Ideally, you should have your fishmonger do this for you, as fish scales can make quite a mess and be found in the kitchen for days afterwards.

The lemon should be sliced in two lengthways and the red onion peeled and halved. A few small slices should be taken from one half of the lemon and the red onion and used to stuff the sea bass, along with the sprig of dill. Season with salt and pepper and squeeze the remaining juice from the lemon half the slices were taken from over the fish. The sea bass should be wrapped loosely in a large sheet of tinfoil and placed in to the oven, preheated to 375F/190C/Gas Mark 5, for around twenty-five minutes. After this time, carefully unwrap the fish and check that it is fully cooked by sticking a skewer in to the thickest fleshy part. Little resistance should be experienced if the bass is fully cooked.

While the fish is cooking, the salad bed should be prepared. Finely slice the remaining red onion and cut the remaining lemon half in to wedges. Add to a large serving dish with the rocket and black olives and mix roughly together.

The bread should be sliced and served arranged around the small bowl of herb olive oil.

Sustainable Sea Bass a la Meuniere

The potato slices are parboiled before being deep fried
The potato slices are parboiled before being deep fried
The sea bass fillets are shallow fried in butter
The sea bass fillets are shallow fried in butter

Ingredients

2 fresh sea bass fillets (skin on)
1 large potato
3oz butter
Juice of half a lemon
2 tsp freshly chopped flat leaf parsley
Salt and white pepper

Flour for dusting
Vegetable accompaniment of choice

Method

The potato is firstly peeled and sliced to a thickness of 1/4". The discs are then added to a large pot of cold water and put on to a high heat. When the water begins to boil, reduce the heat and simmer for ten minutes. Drain the potato discs and add them to cold water for a couple of minutes to cool. Drain again and refrigerate in a Tupperware dish for at least half an hour.

Melt 1oz of the butter in a non-stick frying pan. Spread some flour on a plate and season. Pat the sea bass fillets in the flour - skin side only - and add them skin side down to the pan.

Dry the potato discs in a clean tea towel and add to some hot oil in a deep frier.

Fry the bass fillets for around three minutes, reduce the heat and turn them to fry on the flesh side for a minute. Remove to a heated plate and cover with foil to keep warm. Add the remaining butter to the pan and brown. Add the lemon juice and parsley, stir and fry for another minute or so.

Remove the potato discs from the frying pan and drain on kitchen paper. Add the bass fillets to a serving plate with the potato discs. Drizzle the meunier sauce over the fish and serve.


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How do you like to Cook Sea Bass? 6 comments

stephhicks68 profile image

stephhicks68 5 years ago from Bend, Oregon

Sea Bass is my favorite fish! This is a great hub and I'm bookmarking it for reference. We're always looking for healthy fish recipes to try out. Rated up!


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Steph. I love sea bass too and am always very conscious of fish sustainability and healthy recipes. I have a few more ways of cooking sea bass that I will be sharing soon. I hope you like them.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire

My favourite, sea bass, I like your recipe ideas Gordon. Thanks for sharing I will definitely try the Med style.

cheers Tony


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Tony. Hope you like it. Trying to arrange a bass fishing trip for this Spring so hopefully will get some soon that are straight from the sea.


Russell-D profile image

Russell-D 5 years ago from Southern Ca.

Next to Shell Fish and Finnan Haddie, Sea Bass is my favorite flavored deep water fish.

I loved some of your suggestions and will put a few to the test. Thanks. David Russell


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, David. Hope you like what you try.

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