Try this herb stuffed sea bass recipe. The delicious flavours of the fish pair up really well with the fresh herbs. You can use a whole fish or fillets depending on the size of fish available or the number of people you wish to feed. Whichever you prefer allow about 175g – 200g per person.

About Sea Bass

Sea bass are an attractive fish with beautiful silvery skin. It has a dense flesh with a pleasing soft texture. These fish are noted for their fine flavour. An average sized fish will normally feed between 3 – 4 people for a main course ranging from 1kg to 1.6kg fish.

Wild sea bass is caught in local waters and those caught by hook and line are considered a sustainable choice. You can find these on our counter identified with a traceable certification tag. Fishing for sea bass is seasonal, and there is a ban on catching Sea Bass starting in February  which typically lasts 2-3 months. This means that we will not be able to supply wild fish during this time.  We also have sea bass from farmed sources.

Ingredients For Herb Stuffed Sea Bass Recipe

Whole Sea bass or fillets from Walter Purkis & Sons (175g – 200g per person)
Fresh Herbs – you will need approx two table spoons each, of roughly chopped: marjoram, basil or mint, dill or fennel leaves.
2 large lemons
Olive oil 100ml
Chunky sea salt and freshly ground pepper

Cooking Method For Herb Stuffed Sea Bass Recipe

Remove you fish from the fridge and wrapping allowing it to come up to room temperature. Pat the fish dry – it is hard to brown wet skin.

Prepare your herbs, chop well and mix together.

Next make the slashes in the fish skin. These should be about 1cm deep (less for a fillet) across the width of the fish, evenly space three or four cuts depending on the size of the fish. Season the fish well with salt and pepper.

Now stuff the fish, pushing generous ammounts of of the herb mixture into the cuts.

Add a little oil to your pan and bring up to a hot temperature. Place the fish in the pan, do not turn over until the side is golden. Turn over for the other side.

When brown both sides add a little butter to the pan and put into the oven for 3-4 minutes to cook through to the middle. Remember that smaller fish or thinner fillets will cook more rapidly and need less time than thicker portions.

To serve mix the juice from one of the lemons with the olive oil and drizzle over the fish. Season. Garnish with some lemon wedges and scatter across any remaining herbs.

With plenty of flavour in the sea bass and herbs we reccomend keeping simple with any accompanying side dishes. Some grilled or steamed vegetables with boiled new potatoes will be a great match.

If you would like some more cooking inspiration we have plenty of sea bass recipes here >>