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
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
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
2 fresh sea bass fillets (skin on)
1 large potato
Juice of half a lemon
2 tsp freshly chopped flat leaf parsley
Salt and white pepper
Flour for dusting
Vegetable accompaniment of choice
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.