How to Cook Sea Bass

Sea bass is one of the most popular fish and is usually prepared on special occasions such as Christmas. It is a very healthy and seasonal food that, thanks to its versatility, can be prepared in many ways, in very complex stews, but also in easy and light recipes. 

Nowadays it is possible to find sea bass all year round, however, the best time to enjoy this fish is during the winter months. How can you prepare it?

Sea Bass Donostia Style

Ingredients

  • Two clean, fresh and whole sea bass
  • Four cloves of garlic 
  • Two chilli peppers (can be dried or fresh)
  • 20 milliliters of cider vinegar (you can substitute it with white wine)
  • A sprig of fresh parsley
  • Salt and ground black pepper
  • Extra Virgin olive oil

Preparation

  • Preheat the oven to 200 degrees Celsius and grease the baking dish.
  • While the oven is heating, place a little oil in a frying pan and brown the sea bass, skin side up. This process should be done for three minutes.
  • Place the sea bass in the oven, but with the skin side down.
  • Add salt and pepper.
  • Bake for 8 to 10 minutes, when the sea bass is ready. You can check it using a toothpick or fork. 
  • While the sea bass is cooking, slice the garlic and chop the chili.
  • Heat four tablespoons of oil in the same frying pan in which you fried the sea bass. You can also use a saucepan.
  • Add the garlic and, after a few minutes, add the chili.
  • Cook over a medium low heat and stir.
  • When the garlic begins to brown, remove from the heat and add the vinegar. When adding the vinegar or white wine, lightly shake the pan or saucepan. 
  • Remove the sea bass from the oven and add (to the pan mixture), the broth that the sea bass has released.
  • Serve the sea bass on a plate, pouring over the sauce and adding chopped parsley. 

Baked Sea Bass with Potatoes

Ingredients

  • Two fresh sea bass
  • Two large potatoes
  • One onion
  • Two sprigs of rosemary
  • One lemon
  • Extra virgin olive oil
  • Salt.

Elaboration

  • Peel the potatoes and wash them. Then cut them in half, lengthwise. Then, slice the potatoes with an approximate thickness of half a centimeter.
  • Peel the onion and cut it into julienne strips.
  • Heat some oil in a frying pan and cook the onion and potatoes for 15 minutes. Use a medium-low heat.
  • Add salt to taste.
  • While you are doing this, preheat the oven to 190 degrees.
  • Spread some oil on the baking tray or in a suitable container.
  • Place the potatoes and onion in the oven as a base and then two sprigs of rosemary.
  • Make cuts in the sea bass and stuff them with lemon. The lemon should be cut into half slices.
  • Season and drizzle the sea bass with oil and place them on top of the potatoes, onion and rosemary.
  • Cook for 20 to 25 minutes until they begin to brown. 

Sea Bass in Salt

Ingredients

  • Sea bass loins (you can use loin and tail open in half)
  • A kilo and a half of salt for baking
  • Extra virgin olive oil
  • Aluminum foil

Preparation

  • Start by lining with aluminum foil the part of the sea bass that does not have skin, as if it were a mold.
  • The aluminum foil molds should be coated with olive oil. Remember that the skinned part should be on the outside.
  • Place aluminum foil also on the baking tray.
  • Cover the sea bass with special salt for baking. If the salt is not moistened, moisten it a little with water so that you can handle it easily.
  • Place the sea bass in the oven, on its tray, for 30 minutes. The oven should be preheated to 190 degrees.
  • After 30 minutes, tap the crust that has formed on the fish and remove from the oven.
  • Use a brush to sweep the salt from the sea bass.
  • Serve.
  • This recipe can be accompanied with baked potatoes, which can be prepared at the same time as the sea bass, in the same tray. You can also serve salad as a garnish or rice. The best thing about this recipe is that you can serve it with whatever you like. 

The Benefits of Sea Bass

Sea bass is a white fish that, depending on the season and origin of the fish, can also be semi-fatty. Sea bass meat is lean (1.3 grams of fat per hundred of meat) and, therefore, is a great source of top quality proteins, as well as vitamins and minerals: it provides calcium, potassium, iron and phosphorus, as well as magnesium and sodium. 

Sea bass has a unique flavor and is characterized by having few bones. The best sea bass is wild, and this one can only be found between the months of November and March. How do you know if the sea bass is wild? In addition to the season, wild sea bass has a different flesh color (pale pink) and has a very intense flavor.

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