Sea Bass - what shall I do with it?(14 Posts)
I bought a lovely looking Sea Bass yesterday, as I do love fish. The man at the counter just recommended cooking it on a medium heat for about 25 minutes, wrapped in foil.
But does anyone else have any ideas?
I will be serving it with rice and salad.
And we start our diets today, so it has to be a healthy option?
Oh, and DD (2.5yo) will be eating it with us.
lovely with stamed ginger and soy
nigel slater has a good recipe will look
Oh, forgot - I don't like anything spicy either!
NO - I am a real wimp. The mere taste of a chilli makes me physically sick (and I really mean that). No idea why. Shame as DH loves curry, but I find even a Korma too much. And the Mexican downstairs is fab for everyone else, but for me it is way too hot!
I like to steam fish with a little white wine and some asparagus tips, I also sometimes put carrots in with them too and plenty of course sea salt and freshly ground black pepper.
Sounds nice, but is there an alternative to the white wine? Whilst a bit in the fish would be fine diet-wise, it is the rest of the bottle I would end up drinking that is an issue!
I did this for dh once, and he said it was gorgeous. There's a Delia one, too, which uses puy lentils and tomatoes to stuff the fish.
1 whole sea bass, about 1.3-1.8kg (3-4lb), scaled
100ml (3.5floz) olive oil
3 large limes
3 tbsp chopped fresh mixed herbs, eg. marjoram, parsley, basil, dill or oregano, plus a few whole sprigs to garnish (optional)
sea salt and freshly ground
Make slashes diagonally across the fish, about 4-6 in all, on both sides. Place the fish in a roasting pan and brush lightly with some of the oil.
Grate the zest of 1 lime and squeeze the juice. Mix with the chopped herbs and press the mixture into the slashes. Dont worry if it looks rather messy.
Heat the oven to 200°C (400°F), Gas Mark 6. Cut the other 2 limes in half and nestle alongside the fish. Season everything well and drizzle over the remaining oil.
Roast the fish in the oven, uncovered, for about 25-30 minutes until the flesh feels just firm when pressed. If you want to double-check that is cooked, part some of the flesh down the backbone to see if it flakes.
Squeeze the juice from the roasted limes over the fish and serve on a platter with the pan juices trickled over.
Googled the Delia recipe:
This is an extremely fast supper dish for two people that is full of colour and flavour. Some small new potatoes would make a good accompaniment, but for serious waist watchers, I don't think it really needs it.
2 sea bass fillets, each weighing 7-8 oz (200-225 g)
1 teaspoon olive oil
1/2 lime, cut into wedges
sea salt and freshly milled black pepper
For the lentil salsa:
11/2 oz (40 g) Puy lentils (no need to soak), rinsed
1 large tomato
1/4 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
I think seabass is such a lovely fish it doesn't need much doing to it!
I would just make a foil parcel, put salt and pepper on fish and a squeeze of lemon juice and then cook in the oven as your fishmonger suggested.
I like that first recipe idea WWB. M<ay try that - I will try and remeber to pick some herbs and fruit up (although have dried stuff n cupboard I think) on way home from gym. The salsa on the other one looks too spicy for me!!! Failing that it is done as soapbox says - nice and simple. I think DD may prefer it that way anyway TBH.
You can do the second one without the chillis and coriander, just use any herbs you fancy instead.
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