Sea bass is a it very popular fish. Its excellent flavour and firm flesh means that it requires only simple cooking to make a great meal. Sea bass is excellent grilled, baked or cooked ‘en papilotte’. The baked Sea Bass recipe below is quick and easy to cook and will make a very tasty meal.
Preparation time will be about 5 minutes, allow up to 30 minutes for cooking. The quantities below will serve two people however it is very easy to scale up the quantities for more people.
Ingredients for Baked Sea Bass
2 small sea bass from Walter Purkis & Sons, scaled and gutted – we can do this for you in the shop
1 fennel bulb, sliced
1 lemon, sliced
Handful basil leaves, roughly torn
Small handful Kalamata olives
1 tbsp olive oil
Cooking Method for Baked Sea Bass
Before you start heat the oven to 200C.
Next rinse and pat dry the fish with a kitchen cloth or paper towel.
Brush the fillets with a little olive oil and the season well all over (and inside the cavity) with some coarse sea salt and freshly ground pepper
The following stage is to stuff the cavity with some of the fennel slices, lemon and plenty of the basil.
Scatter the olives along with any remaining fennel, basil and lemon into a roasting tin. Make sure it is large enough to allow the Sea Bass to lie flat on the bottom.
Place each of the sea bass on top of the vegetable layer. Drizzle each fish with a little more of the olive oil.
Place into the hot oven and bake for about 30 minutes or until cooked through and starting to brown. Check after about 15 or 20 minutes – the fish will be cooked when you can see/or test with a fork that it comes away from the bone easily.
Serve and eat right away. This recipe would also work well with Sea Bream.
This Baked Sea Bass recipe come from Fish is the Dish website where you can find this and lots of other fishy recipes.
