Sea bass is a much sort after fish because of its' taste and soft flaky flesh, which has a delicacy and firmness that lends it versatility. It can be either baked or barbecued whole or filleted. The fillets, as with other fish fillets, tend to be quick and easy to cook, whether pan-frying, baking, grilling or steaming.
Baked whole sea bass for 4 people: Heat the oven to 200C. Roughly chop 2 onions, 6 peppers of various colours and put them in a roasting pan. Add 4 whole cloves of garlic, drizzle over a little oil, salt and pepper and toss. Put them in the hot oven for 25 minutes ( middle shelf).
Meanwhile, make 3-4 cuts in the side of the sea bass, rub in some oil and season well with salt and pepper.
Take the peppers out of the oven, toss and place the fish on top. Return the pan to the oven and bake for a further 25-30 minutes. All you need is some good bread to mop up the juices. The loin can be baked in the same way.
Barbecued: make several cuts on both sides of the fish, rub with oil and season well with salt and pepper. Lay some lemon slices along the sea bass and scatter on some grated ginger and chopped coriander. Wrap in silver foil and cook on the barbecue for 10-12 minutes on either side. Check to see if the fish is cooked towards the end of this time. When ready, put the sea bass onto a platter and pour over any juices left in the foil.
Fillets: Heat 2 tablespoons of oil in a frying pan. Season the sea bass fillets with freshly ground black pepper and place in the pan. Add a few sage leaves or rosemary leaves and a squeeze of lemon juice and cook on each side for 2-3 minutes, until just cooked through. Good with rice, or new potatoes and, green beans.
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