Sea Bass recipe's?

sea bass my favourite fish .. just put some spring onions on top an some thin slice's off ginger a bit of oil an steam ,after about 20Min's it should be be done,,then put a sprinkle of soya sauce, hope he likes it sea bass..yum yum..

I cooked sea bass the other night for the first time -it was yummy. Not sure if you have ever had it before but it had a kind of meaty texture - not like cod or anything. All I did was to get a sea bass from the supermarket, laid it in a small roasting dish on some foil. I then put in a lemon chopped in half, squeezed the juice over it as well, added salt (pepper also if you like) - if you have some fresh parsley kicking around chop this up and put in over it as well. Drizzle the whole lot with olive oil, then gather up the sides of the foil to make a little packet and then put it in the oven about 160 degrees for about 20 minutes. It was delicious. I decided the next time I did it I would drizzle in a bit of white wine too so that it helps to steam the fish in it's little wrapper.

The other thing to remember is that sea bass is quite robust and can take a lot of flavour so it's used a lot in asian/oriental cooking. You can add chopped chilli or ginger/spring onions if you like that too - just have a go, there are no rules, see how you get on!

Good luck!

A very simple way:

A dish lined with foil.

Lay ready clean sea bass.

Cover the fish with:

Sliced ginger

Crushed & sliced garlic

Sliced tomato

Spring onions

Season with salt & pepper

Squeeze half a lemon

Drizzle with olive olive

Close the foil.

Cook in a preheated oven for 20 min.

Voila.

Enjoy!

A Medley of Sea Bass, Oysters and Asparagus (Sharing Platter for Lovers)

by Andrew Nutter

from Good Food Live

Servings: 2

Level of difficulty: Intermediate

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

2 sea bass fillets, each 170g, skin on but pin boned

4 fresh basil leaves

1 tbsp Olive oil

4 pieces of crostini

2 tbsp sun-blushed tomatoes

white truffle oil, to serve

For the asparagus:

4 spears of large green asparagus spears, blanched

4 slices Smoked salmon, 2 cut into thin strips, the remaining 2 left whole

For the dill oil:

1 tbsp Olive oil

½ tbsp Dill, chopped

Balsamic Vinegar, to drizzle

For the oyster salsa:

1 small shallot, finely chopped

1 tbsp red wine vinegar

1 tsp Sugar

2 oysters, shucked, washed and chopped

Method

1. Set the oven to 180°C/gas 4. Take each sea bass fillet and make a few incisions into the skin, push some basil into each slit, then drizzle with olive oil.

2. Place the fish in a roasting pan and roast for about 4 minutes. Remove from oven.

3. Take each crostini and top with the sun blushed tomatoes. Place the sea bass on top. Reserve until ready to serve.

4. Mix the chopped dill and olive oil together. Take each spear of asparagus and roll in the dill oil, add vinegar and season to taste with salt and pepper. Wrap a strip of salmon in a spiral manner around each asparagus spear. Make little rosettes with the remaining uncut pieces of salmon.

5. To make the oyster salsa, mix together the chopped shallot, vinegar, sugar, oysters, salt and pepper.

6. To serve, reheat the sea bass in the oven for about 3 minutes, until hot and cooked through.

7. Arrange the asparagus, salmon and oyster salsa on the plate and serve immediately, with the hot sea bass.

Clean and scale the fish, then stuff with some sage and onion stuffing. Coat skin with some butter or oil, then wrap in foil and bake for about 20 mins. Accompany with some fresh roast veg. ie:- courgette, tomato, yellow pepper,( think of the colours ) and some new boiled potatoes. Enjoy.......mmmmmmmm

When I cook Sea Bass I usually use either one of these Delia recipes which are very easy and very nice

Sea Bass with Puy Lentil Salsa

2 sea bass fillets, each weighing 7-8 oz (200-225 g)

1 teaspoon olive oil

½ lime, cut into wedges

sea salt and freshly milled black pepper

For the lentil salsa:

1½ oz (40 g) Puy lentils (no need to soak), rinsed

1 large tomato

¼ medium red onion, peeled

1 small red chilli, halved and deseeded

2 tablespoons fresh coriander leaves

juice 1 lime

salt and freshly milled black pepper

Begin by making the lentil salsa. Place the lentils in a small saucepan with 4 fl oz (120 ml) water and some salt. Next, bring them up to simmering point and gently simmer without a lid for about 30 minutes, or until they are tender but still have some bite and retain their shape, by which time most of the water will have been absorbed.

While the lentils are cooking, skin the tomato. Do this by placing it in a heatproof bowl and pouring boiling water on to it. After exactly a minute, remove it from the water and slip off the skin (protecting your hands with a cloth if the tomato is hot), then halve it and squeeze out the seeds. Now chop it into small pieces. After that, chop the onion and chilli very small, and the tomato and coriander, and keep all this aside, covered in clingfilm, until needed.

When the lentils are cooked, empty them into a bowl and while they are still warm, toss them in the lime juice. Now taste to check the seasoning and add the rest of the prepared salsa ingredients. Mix well and leave aside in a cool place.

To cook the fish, you need to pre-heat the grill to its highest setting for at least 10 minutes. Next, line a grill tray with kitchen foil, brush the fish fillets on both sides with the oil and place them on the tray flesh-side up. Season with salt and freshly milled black pepper, then grill for 5-6 minutes, turning halfway through, or until just cooked through. Serve straightaway with the salsa and some lime wedges to squeeze over.

or Sea Bass with Salsa Verde

2 sea bass fillets (7-8 oz/200-225 g each)

a little olive oil

½ lemon, quartered

salt and freshly milled black pepper

For the salsa verde:

4 tinned anchovy fillets in oil, drained

1 tablespoon capers in vinegar, drained

1 teaspoon dry mustard powder

1 small clove garlic, crushed

1½ tablespoons lemon juice

6 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

salt and freshly milled black pepper

Begin by making the salsa verde. To start with, chop the anchovy fillets as small as possible and crush them to a paste in a mortar (if you haven’t got a mortar, a small bowl and the end of a rolling pin will do). Put the capers in a small sieve and rinse them under cold, running water to remove the vinegar they were preserved in. Dry them on kitchen paper and chop them as minutely as you can and add them to the anchovies. Next, add the mustard, garlic, lemon juice and some freshly milled black pepper and mix well. Now add the oil and chopped herbs, mix again so that all the ingredients are properly combined and check the taste to see how much salt to add.

To cook the fish, you need to pre-heat the grill to its highest setting for at least 10 minutes. Next, line a grill tray with kitchen foil, brush the fish fillets on both sides with olive oil and place them on the tray, flesh side up. Season with salt and freshly milled black pepper, then grill for 5-6 minutes, turning halfway, or until just cooked through. Serve straightaway with the salsa verde and the lemon wedges to squeeze over

i bbq or grill it whole and serve it with a lemon butter , served with potato dauphinoise and on a bed of wilted spinach add a tiny bit of chilli to the spinach .Perfect ...good luck !

Don`t spoil it by doing anything with it other than gently grill it