Sea bass recipes In (2020)

Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate. Our collection of sea bass recipes truly demonstrates the versatility of this beautiful fish.

Robert Thompson’s simple Pan-fried sea bass recipe comes with a sumptuous crab salad, while William Drabble’s colorful Griddled sea bass nutrition recipe is a lighter option, served with stuffed Mediterranean vegetables. Thompson’s Sea bass carpaccio, too, is a colorful and healthy fish dish wonderfully flavored with oregano and chili.

Sea bass can hold its own among punchier flavors too, making it the perfect base for Vineet Bhatia’s Fish curry recipe. Shaun Hill’s Sea bass with Chinese spice is served in a fragrant fish broth, while Galton Blackiston’s Chinese-style Battered sea bass recipe makes a wonderfully robust starter dish.

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Ingredients

SEA BASS

2 sea bass fillets, skin on

MARINADE

1 tsp mustard seeds, broken

1 tbsp of malt vinegar

1 tsp turmeric powder

1 tbsp of olive oil

salt, to taste

2 garlic cloves, finely chopped

TO SERVE

20 green beans

1 lime, cut into wedges

salt

Method

1; To begin, pickle the mustard seeds by submerging them in the vinegar overnight

1 tsp mustard seeds, broken

1 tbsp of malt vinegar

2; The next day, clean the sea bass fillets and pat dry

2 sea bass fillets, skin on

3; Mix the rest of the marinade ingredients together, then add the pickled mustard seed

2 garlic cloves, finely chopped

1 tsp turmeric powder

1 tbsp of olive oil

salt, to taste

4; Rub the marinade all over the sea bass fillets and set aside for 1 hour

5; While the sea bass is marinating, blanch the beans in salted boiling water for 2 minutes, refresh in iced water and trim to size so they are slightly longer than the width of the fillets

6; Before cooking, wrap the fillets around the beans, as pictured. Heat a non-stick pan over high heat, carefully add the fillets and fry until golden on the underside, and cooked through. Carefully turn over and repeat on the other side

7; Serve immediately with plenty of lime wedges

Centrarchidae:

Also known as black basses, this family includes the Choctaw bass, Guadalupe bass, largemouth bass, smallmouth bass, rock bass, and spotted bass. Most of these are native only to North America.

Lateolabracidae:

Also known as Asian sea basses, this family includes Japanese sea bass and blackfin sea bass. Fish in the Lateolabracidae family dwell in the coastal waters of the western Pacific Ocean.

Although there are other kinds of bass that belong to other families (like Chilean sea bass from the Nototheniidae family or black seabass from the Serranidae family), we don’t have all day (taxonomy is complicated).

Depending on the species, bass can be found in freshwater or saltwater environments. Freshwater bass is rarely sold commercially as it is prone to muddy flavors.