SeaBass Recipes

Sea Bass, Coriander Sauce & Salty Potatoes

2 - 4 cleaned & scaled sea bass - keep them whole
Sea Salt
1 pint water
Spanish ev olive oil
plenty of new potatoes, skin on

Coriander Sauce, Mojo Verde
2 garlic cloves
1 green chilli
1/2 teasp ground cumin
1 teasp oregano - I used fresh
2 tablsp flat parsley
8 tablsp fresh coriander
4 tablsp Spanish ev olive oil
3 tablsp white wine vinegar
1/2 teasp salt

some finely chopped tomatoes + a pinch of sugar if needed on tasting

Season the whole fish, rub with oil and bake @200 for 20 minutes (reduce for fillets)
put the potatoes in a pan with 1 pint water plus 1 heaped tablesp sea salt
bring to the boil and cook for 25 - 30 minutes until the water has evaporated,
keeping an eye on your pan check they are tender,they should be crusted well with salt powder

For the mojo verde, chop or blend ingredients till smooth - adding optional extras afterwards serve the fish, with the potatoes and half the sauce, serve the remainder of the sauce separately

Sea bass with anchovy and parsley mayonnaise


Whole sea bass 
(gutted and scaled by your fishmonger if you wish);
6 anchovy fillets;
3 cloves of garlic;
2 tablespons of Dijon mustard;
2 organic egg yolks;
juice of one organic lemon;
350ml sunflower oil;
small bunch chives (finely chopped);
generous bunch of parsley.


1) For the mayonnaise:
Blanch the parsley in boiling water for 30 seconds and then refresh in ice-water.
Drain the parsley and squeeze out any water.
Place the egg yolks, chives, blanched parsley, anchovy fillets, garlic, mustard and lemon
in a food processer and blend until smooth (about 1 minute).
Then slowly add oil which still continuing to blend until you get a thick mayonnaise.

2) Season the sea bass, inside and out, with salt and pepper.
Score both sides of the fish 3-4 times and then drizzle some good quality olive oil on both sides.

3) Place the fish under a hot grill for 2-3 minutes,
then place the fish on a metal tray inside a pre-heated oven (200 degrees)
for about 10 minutes (depending on the size of your fish).

4) Serve with some green salad leaves, a wedge of lemon and a glass or two of good white wine.

Steamed sea bass with ginger and spring onion


sea bass 1, about 700g, gutted but with head and tail intact
Shaoxing wine 1 tbsp 
ginger about 45g
spring onions 5
groundnut oil 4 tbsp 
light soy sauce 3 tbsp .


Rinse your sea bass in cold water and pat it dry with kitchen towel. Make three or four shallow diagonal slashes on each side, and rub the inside and outside of the fish with a little salt and the Shaoxing wine. Cut off about a third of the ginger and smack it with the side of a cleaver blade or a rolling pin to loosen its fibres. Do the same with one of the spring onions, and place it and the smacked ginger into the belly of the fish and leave to marinate while you prepare the other ingredients.

Peel the remaining ginger and cut into thin slices, and then fine slivers. Trim three of the remaining spring onions and cut them into slivers.

When you are ready to cook, pour away any juices that have emerged from the fish, and pat it dry with kitchen paper. Smack the remaining spring onionwith the side of your cleaver or a rolling pin as before, cut into a couple of sections, and lay on a plate that will fit into your steamer. Lay the fish over the spring onion (the onion will raise the fish from the surface of the plate and allow the steam to circulate).

Steam the fish over a high heat for 8-12 minutes, until a chopstick poked into the thickest part of the flesh, just behind the head, enters easily to the backbone. While the fish cooks, bring a little water to boil in the kettle.

As soon as the fish is cooked, remove the plate from the steamer and discard any cooking juices. Strew the ginger and spring onion slivers over the body of the fish. Heat the oil in a wok or saucepan until hot enough to produce a dramatic sizzle when you drip it over the spring onions on the fish. Then use a ladle to pour it over the fish. Finally, mix the soy sauce with 2 tbsp hot water from the kettle, pour it over the fish and serve.

Roasted Sea Bass with Fava Beans, Olives and Celery Leaves


Fine sea salt
2 cups shelled fresh fava beans (2 to 2 1/4 pounds in pods)
2  (2-pound) whole sea bass, cleaned and scaled
Freshly ground black pepper
Extra-virgin olive oil
1/2 small onion, very thinly sliced into rings
3/4 cup dry white wine 
1/2  cup pitted cured black olives 
1 cup celery leaves, from heart and inner stalks of bunch .


Heat oven to 400º.

Bring a medium saucepan of salted water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve 1/2 cup of the fava cooking liquid). Drain beans, then gently peel and discard skins.

Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and pepper. Lightly coat a large baking dish with oil. Arrange fish in dish, then fill cavities with onion. Lightly drizzle fish with oil.

Roast fish in oven for 10 minutes, then pour 1/2 cup wine over fish and sprinkle with olives. Continue roasting until flesh is opaque and fish is cooked through, about 15 minutes more.

Remove pan from oven and transfer fish to a serving platter. Transfer pan juices and olives to a medium saucepan; add remaining 1/4 cup wine, beans and celery leaves. Gently simmer just until beans are tender. Spoon sauce over fish.

Crisp-fried sea bass in sweet chilli sauce, with mango and mint salad

This dish is what epitomises the Thai philosophy – hot, sour, salty, sweet: beautifully fresh, crispy fish served with chilli heat, mango sweetness, Thai fish sauce saltiness, and the sourness of fresh lime juice squeezed over.
It’s also magnificent with bream, mackerel, or any other round fish


•2 whole sea bass, bream or gurnard, scaled (about 350g each) 
•30g cornflour 
•½ tsp sea salt 
•Pinch dried chilli flakes 
•1 litre sunflower oil, for deep-frying.

For the chilli sauce:

•100ml white wine vinegar •60g palm sugar or light muscovado sugar •1 red chilli, deseeded and very finely chopped •1 tbsp tamarind paste •2 tsp Thai fish sauce

For the crispy garlic and shallots:
•60g shallots, thinly sliced •4 garlic cloves, thinly sliced

For the mango and mint salad:
•2 ripe mangoes, peeled, stone removed and cut into large chunks •2 tbsp fresh mint, leaves picked •2 tbsp Thai holy basil (use regular basil if not available) •2 tbsp coriander leaves •1 red chilli, deseeded and cut into thin strips •1 carrot, cut into thin strips using a potato peeler •Juice of 1 lime


1. First make the chilli sauce:
Put the vinegar, sugar and chilli into a small pan and bring to the boil.
Simmer for 6 minutes, then remove and add the tamarind paste and fish sauce.
The sauce should be a thick, sticky consistency. Set aside and keep warm.

2. Fillet the sea bass to make 4 fillets from the 2 fish.
Put the cornflour in a shallow dish and stir in the salt and dried chilli flakes,
and gently coat the sea bass fillets in this mix.

3. Pour 1 litre sunflower oil into a large wok or fryer, and heat to 180ºC.
You can test when the oil is ready by dropping in a small piece of vegetable – if it sizzles,
it’s ready. Slide the fish into the oil and fry for 6 minutes or until golden brown and crisp.
Lift out with a slotted spoon and place on a plate lined with kitchen paper to drain.

4. Make the crispy shallots and garlic:
Add the shallots to the oil and fry for 1 minute,
then add the garlic and fry for 30 seconds or until it starts to turn light brown.
Don’t let it go too dark or it’ll taste bitter.
Lift on to kitchen paper and drain. Set aside.

5. For the mango and mint salad,
Toss all the ingredients together in a bowl and season to taste.

6. Divide the salad between four plates, top with the fish, crispy shallots and garlic,
then spoon over the chilli sauce.
Serve immediately.

Baked Sea Bass Recipe


Butter - 2 tbsp 
Sea bass fillets - 2 lb 
sweet onion – 11arge, sliced 
Ripe tomatoes - 2 or 3, sliced 
Salt and pepper 
Dry white wine - 1/2 cup 
Cream of mushroom soup - 1 can 
Grated cheese 


1. Preheat the oven
2. Butter a large shallow baking dish and then place the butter in it to melt.
3. Add the fish to the dish and cover with onions and tomatoes and season with salt and pepper.
Pour wine over and bake for 10 minutes.
4. Set aside to cool and then drain off juices. Dilute the mushroom soup with reserved juices 5. Cover with soup mixture; sprinkle cheese over top.
Return to oven; bake for 20 minutes longer

SERVING 6. Serve hot

Sweet Sour Fish

Sweet And Sour Fish

A well-known Chinese favorite

Serves 7 - 8.


(A): (B): Corn flour thickening mix (C): Method:

Turn the fish upside down and, with a few sharp blows of the cleaver, break the head bone in the middle.
Press down firmly on the top of the head with your palm, to flatten it.
Split open the fish, cutting along the stomach (refer to picture).
Remove the center bone carefully. Score the flesh side of each fillet with criss-cross diagonal cuts.
Press the scored sides of the fish onto the flour. Then coat the whole fish. Shake to remove excess flour.

Heat cooking oil in a pan and deep-fry fish over high heat for 5-8 minutes. Lift fish from oil and drain.

Heat 5 teaspoonfuls cooking oil in a pan.
Add (A) and fry for 5 minutes.
Add (B) and bring to boil.
Add (C). Cook till mixture boils again. Pour over fish and serve at once.

Crisp Paupiette of Sea Bass in a Barolo Sauce

Paupiette of Sea Bass

serves 4

For the Paupiette of Sea Bass:
·  4 sea bass fillets, 7 ounces each, skinless, bones set aside for the sauce
·  Salt, freshly ground black pepper
·  3 sprigs fresh thyme: 1 sprig leaves only, chopped, and 2 sprigs halved for garnish
·  2 very large baking potatoes, peeled
·  3 tablespoons sweet butter
For the Leeks:
·  2 tablespoons sweet butter
·  2 leeks, white part only, thinly sliced
·  Salt, freshly ground black pepper
For the Sauce:
·  1 tablespoon oil, for cooking
·  1/2 cup shallots, peeled and chopped
·  1/2 cup white mushrooms, caps only, sliced
·  1/2 sprig fresh thyme
·  1 cup chicken stock
·  1 bottle (750 ml) of Barolo wine or other good red cooking wine
·  1 tablespoon heavy cream
·  1/2 cup sweet butter
·  Pinch of sugar
·  Salt, freshly ground black pepper
·  1 tablespoon chives, minced


For the Paupiette of Sea Bass:
Make each fillet as rectangular as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife.
Salt and pepper the fillets and sprinkle them with a teaspoon of the chipped thyme.
Using a knife, shape each potato lengthwise by cutting off the rounded outer flesh to form 4 rectangular slices (do not cut off the tips of the potatoes).
Cut each potato lengthwise into very thin, long slices with a vegetable slicer or mandoline. Each potato should yield about 16 slices (8 slices are needed to wrap 1 fish fillet).
Do not rinse the potato slices as their starch will help the wrapped slices stick together. Toss the potato slices in 1 tablespoon of the butter, melted, and a pinch of salt.
Place a 10 inch-square piece of parchment paper on the counter. Choose 8 potato slices of approximately the same length. Place a fillet of fish horizontally at the top of the parchment paper so you can match the length of the potato wrap to the length of the fish.
Place the first slice of potato perpendicular to the fish starting on the left side. Place a second slice overlapping the first one by about 3/8 inch from the left edge.
Continue overlapping the potato slices until you have covered an area equal to the length of the fillet of fish. Center the fish horizontally in the middle of the potato wrap and fold the edges of the potatoes over the fish to enclose it entirely.
Repeat the same process for the remaining fillets and refrigerate.

For the Leeks:
Melt the butter in a pan over medium heat. Add the leeks and sweat until soft, about 4 minutes.
Salt and pepper to taste. Keep warm on the side.

For the Sauce:
Heat the oil in a pot over high heat. Add the reserved sea bass bones, the shallots, mushrooms, and thyme sprig and roast for 8 to 10 minutes while stirring often.
Add the chicken stock, bring to a boil, and cook until completely reduced.
Add the Barolo wine, bring to a boil, and reduce by half.
Remove and discard the fish bones with a mesh skimmer.
Reduce the sauce to 2 tablespoons. Add the heavy cream, stir, and bring to a boil over low heat.
Whip in the butter, sugar, and salt and pepper to taste. Strain the sauce with a fine mesh strainer and keep warm on the side. (If the sauce is too thick add a little water to thin it.)

To cook the paupiette of sea bass, preheat the oven to 425 degrees. Melt the remaining 2 tablespoons of butter in a large nonstick pan over high heat.
Add the paupiettes of sea bass and sauté until golden brown, about 3 to 5 minutes on each side. If the fish is very thick, finish cooking in the oven for 4 to 5 minutes.

Place a bed of leeks in the middle of 4 warm serving plates and ladle the sauce around the leeks (about 2 tablespoons per plate).
Place a paupiette of sea bass on top of the leeks and garnish with 1/2 sprig of thyme. Sprinkle the plate with the minced chives.