Sea Bass

[squiggle]

I've just bought some fresh Sea Bass, and I don't have a clue what to do with it to make it interesting. The fishmonger said to just brush it with oil and grill it, but that seems a little uninspiring. Anyone got any interesting suggestions?

[Litchick]

Oh squiggle -- follow the fishmonger's advice! Sea Bass is DELICIOUS all by itself -- maybe add some fresh parsley at the end -- trust me you will love the flavour all by itself! Enjoy!

[squiggle]

You answered so passionately, Litchick, that I couldn't possibly ignore your advice :0)

I've got 2 of them, so I'll definately do one of them as you say. If anyone else has an idea, I might give it a bash with the other one.

[country_boy]

Definitely keep it simple, bass is wonderful - don't over complicate it and drown out the flavour.

I like to either grill it with pepper, then add a bit of salt and lemon juice or vinegar (not that you really even need that) - or bake in foil with a bit of olive oil and pepper. Last time I had it I breadcrumbed and fried it with steamed potatoes, peas and some nice crusty white bread, lovely jubbly!

[country_boy]

Whichever way, just make sure you don't overcook fish. Just wondering, is it wild or farmed? I'm a lucky man as my brother is a commercial fisherman and a keen angler so get plenty of lovely fish

[squiggle]

Ooh, you are lucky country boy! This is farmed, I'm guessing it's nicer if it's wild?

The only time I had it before, it did have a bit of a vinegary taste, so I guess they did it as you say ( I never got round to asking). I'll definitely try that.

[country_boy]

It will still be pretty tasty. If you go for the breadcrumbed and shallow fried, which I love, fish - flour - whisked egg then breadcrumbs, make sure well covered/patted in. Return to fridge for half hour before frying, cook each side only once (ie turn once). Don't put fish in til a sprinkle of breadcrumbs in the oil makes a good sizzle. (medium/medium high heat) Don't mean to teach you to suck eggs, just covering all angles!! If baking, 175 for 15-20 mins should do the trick.

[squiggle]

Not teaching me to suck eggs at all, I'm very grateful for your advice. I hardly ever bother to cook properly these days, so I'm a bit out of practice. Step by step instructions work for me! I'm looking forward to my dinner tomorrow now, as long as I don't manage to burn it to a crisp!

[country_boy]

You're welcome! Enjoy. Let us know how you get on.

[WendyS]

If you like Chinese food, sea bass is delicious baked in the oven for about 30 minutes on a medium oven.Wrap it in foil and stuff it with lemon and ginger. Just make sure that all those horrible skin scales are scraped off first. (Not all fishmongers do this and they're very difficult to deal with once the fish is cooked).

[les saisies]

Do as the fishmonger said.

One of the best sea fish and needs little done to it.

Just enjoy.

[Litchick]

OMG Squiggle -- you literally made me laugh out loud! Reading your response was the best part of my day so far!! HAHA

Seriously, Sea Bass is so lovely and delicious -- I was not a big fish fan at all until I tried it and it's light, fresh, almost buttery flavour really won me over!! :)

Have you tried it yet?

[squiggle]

Hi all. I think I've over done it on the Sea Bass today. I'm stuffed!

I had one of them for lunch, just brushed with oil and a bit of salt & pepper then grilled, then the other for dinner brushed with lemon oil, S&P, and a bit of vinegar, baked in foil.

You were all right about the flavour being delicate and not overpowering it. It was really lovely, and cooked to perfection aswell. I was ready to slap any old sauce on it, so I'm glad I listened to you lot. If I get some next week, I'll try the breadcrumbs, and the lemon and ginger ideas (I do like Chinese, Wendy).

You should all be masterchefs. 3 stars all round!

[Litchick]

WHOO HOO -- glad you liked it!!! :)

[lilacben]

Hi I am not a fish lover but do it fried cod or plaice. Because it is not a strong flavour of fish. Went to Maderia in August and really loved there Espada fish or scabbard fish as it is sometimes called.Can you get this fish here in england.? also can anyone recommend any other fish that is a mild taste. many thanks

[squiggle]

Hi Lilacben. You might be better off posting a separate question. A lot of people tag on their own questions to other threads, of course, but you might get more people looking, if you ask separately :0)