7 Delicious Sea Bass Recipes

Sea bass is one of the best tasting types of fish out there. What is more, this kind of fish is relatively easy to prepare and very flavored, a reason why many decide to serve it at dinner parties and other fancy events.

To help you out, we have put together a list of easy recipes that you can try preparing whenever you want to cook something new that will impress your friends. So, keep on reading and decide what recipe you want to make first!

Oven-Baked Sea Bass

Often described as one of the easiest recipes out there, this oven-baked meal is very delicious and usually liked by all those that try it. To make two servings, you will need 1 lb of cleaned and scaled sea bass, one teaspoon of salt, one tablespoon of extra virgin oil, three garlic cloves, two lemon wedges (optional), one tablespoon of parsley (fresh and chopped), 2 teaspoons of black pepper, ⅓ cup of white wine.

Preheat the oven to 450 degrees (F). Next, in a cup, mix the olive oil, the garlic, the salt and the black pepper. Lay the fish in a ceramic baking dish and drizzle the mixture all over it. Pour the wine over it.  Place the dish in the oven and remove it once the fish is cooked. Bon appetit!

 

Grilled Sea Bass

Two pounds of sea bass, salt (according to your taste), lemon juice, pepper, ¼ teaspoon of paprika, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, three tablespoons of butter, 1 tablespoon of chopped parsley, two cloves of garlic, one and a half tablespoons of extra virgin oil.

Preheat the grill. Take a small bowl; mix the garlic powder the paprika, the lemon juice, the onion powder, the pepper and the sea salt and then sprinkle the resulted mixture onto the fish.

Next, take a saucepan and melt the butter. Add the garlic and the parsley. After the butter has melted, remove the pan from the cooking stove. Oil the grill and grill the fish for about 7 minutes. Then, drizzle the butter all over the fish (while on the grill). Add olive oil before serving it. If you want to keep the grill clean, you can always cook the fish in aluminum foil.

 

Sea Bass with Lemon Caper Dressing

If you are interested in a gluten-free recipe, we suggest that you consider cooking sea bass with a lemon caper dressing. For this recipe, you will need four sea bass fillets (at about 100 g each) and olive oil. To make the dressing, you have to use two tablespoons of parsley (chopped), two tablespoons of small capers, the juice from one lemon, two tablespoons of Dijon mustard (the gluten-free version), and three tablespoons of olive oil.

First, you should prepare the dressing by mixing the lemon juice with the oil, the mustard, the capers, and one tablespoon of water. However, don’t add the parsley now as the acidity of the mixture can cause it to lose its color.

Next, preheat the oven to 430 degrees (F) and carefully line a baking tray with special paper or with aluminum foil. Lay the fish in it, with the skin side up. Use a kitchen brush to add olive oil to the fish and ass some salt. Bake for at least 7 minutes until the fish is cooked.

Finally, arrange each fillet on a plate and then drizzle the dressing all over the fish. Add the parsley and you are done.

 

Spanish Sea Bass with Beans

If you are a fan of the Spanish cuisine, we recommend that you don’t waste any more time and that you try this recipe. To make it, you will need 10 to 15 baby potatoes, 200g of peas, 75 ml of wine, 400g beans (broad), two tablespoons of olive oil, two small sea bass (scaled, gutted, without fins), the juice from one lemon, 140g of chorizo (sliced, skinless), one tablespoon of fennel seeds and parsley (chopped).

Place the potatoes in a pan, fill it with water and add some salt. Boil them for 10 minutes until they get a tender consistency. Heat the oven to 430 degrees (F). Drain the potatoes and place them in a large roasting dish. Add one tablespoon of oil and seasoning. Roast them for 15 minutes.

Take the fish and cut each one on the side (small cuts). Rub the fennel seeds, the lemon juice, some seasoning and the oil into the skin of the fish. After the potatoes are done, remove the tray from the oven and add the fish. Sprinkle the chorizo all over the vegetables and add the wine. Bake for 15 minutes.

After the time has passed, check to see whether or not the fish is cooked. Then, scatter the beans and the peas and stir them until they get mixed with the potatoes. Place the tray in the oven for two more minutes. Once you remove the dish from the oven, add the parsley and serve it.

 

Lemon and Orange-Spiked Sea Bass

If you are not afraid to try delicious new recipes, you should experiment with our next suggestion. To cook this recipe, you need whole sea bass fish (gutted and scaled with slashes on each side), the juice from one lemon, three oranges, and a tablespoon of olive oil.

To prepare the salad, you should make sure that you have four tablespoons of olive juice, a handful of capers (small), two bags of watercress, two oranges, the juice from one lemon, a handful of green olives (chopped).

Grate the zest from one orange and add the juice of a lemon. Mix the combination with the olive oil and drizzle the mixture over the fish. Cut the remaining oranges into slices that are about 5 mm thick. Prepare the grill. Once the grill is heated, arrange the orange slices and group them so that they mimic the length of each fish. After the oranges are charred on one side, flip them over and lay the fish over them. Cook the fish for 5 to 8 minutes on one each side. Turn them gently so that they don’t break.

In the meantime, you should make the salad. Take the oranges (segmented) and mix them with the lemon juice is a rather large bowl. Season and add the olive oil. Once the fish is cooked, add the watercress and the chopped olives to the dressing. Serve the fish with the salad. Your guests are likely to love it!

Thai Flavored Sea Bass

As ingredients, you will need two small sea bass (gutted, scaled), salted butter, 12 new potatoes (cleaned), coriander leaves (for the plating). In order to prepare the stuffing, you should buy three garlic cloves, 100g of ginger (freshly chunked), three small red chilies (chopped), the zest and juice from one lemon, and two lemongrass stalks.

Firstly, start preparing the stuffing. To do so, bash the lemongrass by using the blunt side of your kitchen knife and then cut it into thin slices. Slice the ginger and squash the garlic. Place all of the ingredients for the stuffing inside a bowl and mix them together as well as you can.

Secondly, take a piece of baking paper that measures about 50 cm (in length). Place the two sea bass fish across its width. Take the mixture and use it to stuff each fish.  Try to use  ¾ out of it while doing so. The remaining ¼ should be used by scattering it all over the fish. Season the bass, fold the baking paper and then place the fish in the fridge for about 2 hours (or you can leave it until your guests arrive).

Once you want to actually bake the fish, heat the oven to 360 degrees (F). Place the fish on a tray and cook it in the oven for about 20 to 25 minutes. Remove it once it is ready.

 

Sea Bass with Asparagus and Potatoes

To cook this recipe, you need 1 lb of Jersey Royal potatoes, one garlic clove, 1 lb. of asparagus (trimmed), the zest of one lemon and a half, two egg yolks, a small bunch of chives (snipped), nine fl. oz. of olive oil. To cook the sea bass, you should use three tablespoons of olive oil, four sea bass fillets, two garlic cloves and three thyme springs.

Put the egg yolks in a large bowl and add the lemon zest and some salt. Whisk the ingredients together and add the garlic and the olive oil. Add salt, white pepper, and more lemon juice, if needed. Cover the bowl.

Place the potatoes in a pan, salt them and add water. Boil them until they get tender. Drain and set them aside. Cook the asparagus (boil it) for about 4 minutes. Drain it and also set it aside.

Pour the two tablespoons of olive oil into a pan and add the garlic and the thyme. Fry for two minutes. Add the fish to the pan and cook it on each side. Slice the potatoes into thick slices and arrange a layer of potatoes in each plate (4). Continue by adding asparagus, some lemon juice and place the fillets over the veggie bed. Add the chives on top.

 

 

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