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I got given two nice sea bass today, but I've not cooked with it before. Any ideas on what I should do with it?
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i made a really nice dish with sea bass fillets a while ago but i reckon you could use whole fish too. It's sea bass baked with green beans & anchovies, the recipe I've got is for 6 people:
ingredients:
350g green beans, tailed & blanched
tin of anchovies
6 sea bass fillets
juice of 3 lemons
zest of 1 lemon
1 heaped tbsp roughly chopped fennel tops
15-20 vine cherry toms
olive oil
salt & pepper
Line a baking tray with foil, spread out the beans, put the anchovies and their oil over the beans, then lay the sea bass on top
squeeze the lemon juice over the fish and sprinkle the zest & fennel tops over.
push the toms between the gaps and drizzle all over with olive oil & season.
Bake at 200 degrees for about 15 mins (whole fish may take a bit longer)
I think we just had it with new pots & steamed veg and it was gorgeous! -
Ahhh.... be careful when you descale the sea bass - they have long, very sharp, spines on the dorsal fins!
Yes, I did find out by ramming them into my palm!
Lovely fish to eat - brush with olive oil and grill lightly, bake in the oven like trout or even bbq. I like the flavour so try not to hide it, must say that zanussi's recipe looks good too!The weeks and the years are fine. It's the days I can't cope with!
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I put some salt and herbs inside, wrap in foil and bake in the oven with a bit of butter. It's got a beautiful delicate flavour and it seems a shame to over power it wtih too many other flavours.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
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Brilliant fish, my favourite sea fish. They are great fun to catch too! I would treat as TPeers says, they have a stunning buttery flavour and I cook them as simply as possible, fried in butter to crisp up the skin and a squeeze of lemon. Divine! THey are fab on the BBQ too, wrap them up in a tin foil packet with some herbs and a bit of white wine or lemon, put on the BBQ once the fierce heat has subsided for 5-10mins.
Dwell simply ~ love richlyComment
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