Sea Bass Fillets
Discussion
Good evening all, I'm hoping I can get a bit of advice.
I've never cooked sea bass fillets and for some reason decided I'd do them for Valentine's Day! Any pointers? I've got a fairly well stocked kitchen, so should be able to make most things without going out to the shops - missus is currently out until 7.30pm ish, so I've got until then to find a decent recipe but everything I've looked at online seems a bit bland!
I've never cooked sea bass fillets and for some reason decided I'd do them for Valentine's Day! Any pointers? I've got a fairly well stocked kitchen, so should be able to make most things without going out to the shops - missus is currently out until 7.30pm ish, so I've got until then to find a decent recipe but everything I've looked at online seems a bit bland!
Sea Bass is a nice white fish with good texture and subtle flavour so does well with just a lemon / caper dressing or similar. The skin is great if you can get it to crisp up so use a hot pan and 50/50 unsalted butter and olive oil. Some nice steamed veg and new potatoes to finish. Sure, it's simple and it doesn't look particularly impressive but my attempts to funk up Sea Bass have only ever detracted from the flavour of the fish.
ETA: Alternatively, some kind of Mediterranean style thing with roasted peppers etc?
The main point is that Sea Bass doesn't need a sauce.
ETA: Alternatively, some kind of Mediterranean style thing with roasted peppers etc?
The main point is that Sea Bass doesn't need a sauce.
Edited by HustleRussell on Thursday 14th February 17:54
Sea bass has a delicate flavour and is best enjoyed relatively plain without sauces & strong flavours so you can really taste it
Place skin-side up in the pack & slit the skin in several places underneith about an inch apart so it doesn't shrivel up, season generously with s&p
Heat a non-stick pan on medium with a mixture of butter & olive oil, place in, whilst they are frying season the top
They take about 4-5 mins, turn them at the end but only do the top for a minute max
Serve with some mash that you do with mustard and some single cream instead of milk, or... polenta with rosemary in
When you remove the fish from the pan and place on the potatoe / polenta, add some lemon juice or if you bought cream for the mash some of that, to the juices in the pan, turn the heat off, give it a good rub with a wooden spoon, and then use a table spoon to drizzel up the fillet artistically
ETA - cross post above!
Place skin-side up in the pack & slit the skin in several places underneith about an inch apart so it doesn't shrivel up, season generously with s&p
Heat a non-stick pan on medium with a mixture of butter & olive oil, place in, whilst they are frying season the top
They take about 4-5 mins, turn them at the end but only do the top for a minute max
Serve with some mash that you do with mustard and some single cream instead of milk, or... polenta with rosemary in
When you remove the fish from the pan and place on the potatoe / polenta, add some lemon juice or if you bought cream for the mash some of that, to the juices in the pan, turn the heat off, give it a good rub with a wooden spoon, and then use a table spoon to drizzel up the fillet artistically
ETA - cross post above!
Edited by jakesmith on Thursday 14th February 17:58
This is a bloody good recipe... we have done it loads.
http://studentchef-beyondbakedbeans.blogspot.com/2...
http://studentchef-beyondbakedbeans.blogspot.com/2...
jakesmith said:
Sea bass has a delicate flavour and is best enjoyed relatively plain without sauces & strong flavours so you can really taste it
Place skin-side up in the pack & slit the skin in several places underneith about an inch apart so it doesn't shrivel up, season generously with s&p
Heat a non-stick pan on medium with a mixture of butter & olive oil, place in, whilst they are frying season the top
They take about 4-5 mins, turn them at the end but only do the top for a minute max
Serve with some mash that you do with mustard and some single cream instead of milk, or... polenta with rosemary in
When you remove the fish from the pan and place on the potatoe / polenta, add some lemon juice or if you bought cream for the mash some of that, to the juices in the pan, turn the heat off, give it a good rub with a wooden spoon, and then use a table spoon to drizzel up the fillet artistically
ETA - cross post above!
Thanks (and to HustleRustle) - can you just confirm that it is cooked skin side on the pan and then flip it over for the last minute?Place skin-side up in the pack & slit the skin in several places underneith about an inch apart so it doesn't shrivel up, season generously with s&p
Heat a non-stick pan on medium with a mixture of butter & olive oil, place in, whilst they are frying season the top
They take about 4-5 mins, turn them at the end but only do the top for a minute max
Serve with some mash that you do with mustard and some single cream instead of milk, or... polenta with rosemary in
When you remove the fish from the pan and place on the potatoe / polenta, add some lemon juice or if you bought cream for the mash some of that, to the juices in the pan, turn the heat off, give it a good rub with a wooden spoon, and then use a table spoon to drizzel up the fillet artistically
ETA - cross post above!
Edited by jakesmith on Thursday 14th February 17:58
We use a lot of lemon pepper when cooking salmon, so I think I'll swap that for the standard pepper and do mash for the missus and rice for me (I love plain rice, I know this is odd)
Thanks again.
thebraketester said:
This is a bloody good recipe... we have done it loads.
http://studentchef-beyondbakedbeans.blogspot.com/2...
I'm sure you enjoyed eating it but that looks like overkill for a naturally delicious and delicately flavored expensive piece of fish http://studentchef-beyondbakedbeans.blogspot.com/2...
Jamie Oliver is a prat IMO 'chuck in a few olives and zap it up with a bit of chilli powder, that'll freshen it up, blaady delicious!' etc
BrabusMog said:
Thanks (and to HustleRustle) - can you just confirm that it is cooked skin side on the pan and then flip it over for the last minute?
We use a lot of lemon pepper when cooking salmon, so I think I'll swap that for the standard pepper and do mash for the missus and rice for me (I love plain rice, I know this is odd)
Thanks again.
Yes, cook it skin side down and if you slit it first and cook on a low-medium heat the skin crisps up beautifullyWe use a lot of lemon pepper when cooking salmon, so I think I'll swap that for the standard pepper and do mash for the missus and rice for me (I love plain rice, I know this is odd)
Thanks again.
To slit it if you haven't got a super-sharp kitchen knife you can use a cut-throat razor, fresh stanley knife or scalpel - needs to be really really sharp
jakesmith said:
BrabusMog said:
Thanks (and to HustleRustle) - can you just confirm that it is cooked skin side on the pan and then flip it over for the last minute?
We use a lot of lemon pepper when cooking salmon, so I think I'll swap that for the standard pepper and do mash for the missus and rice for me (I love plain rice, I know this is odd)
Thanks again.
Yes, cook it skin side down and if you slit it first and cook on a low-medium heat the skin crisps up beautifullyWe use a lot of lemon pepper when cooking salmon, so I think I'll swap that for the standard pepper and do mash for the missus and rice for me (I love plain rice, I know this is odd)
Thanks again.
To slit it if you haven't got a super-sharp kitchen knife you can use a cut-throat razor, fresh stanley knife or scalpel - needs to be really really sharp
jakesmith said:
thebraketester said:
This is a bloody good recipe... we have done it loads.
http://studentchef-beyondbakedbeans.blogspot.com/2...
I'm sure you enjoyed eating it but that looks like overkill for a naturally delicious and delicately flavored expensive piece of fish http://studentchef-beyondbakedbeans.blogspot.com/2...
Jamie Oliver is a prat IMO 'chuck in a few olives and zap it up with a bit of chilli powder, that'll freshen it up, blaady delicious!' etc
I am not JO's biggest fan either but the recipe works, and the actually cooking of the fish is only done with freshly ground fennel.
Sauce vierge for the bass and olive crushed baby potatoes, heaven on a plate.
I tend to just cook the fillets on the skin side only, the flesh will change from translucent to white on a medium low heat after the initial crisping at a high heat. And don't fiddle with it, just watch the colour change. Hope you enjoy whatever you do.
I tend to just cook the fillets on the skin side only, the flesh will change from translucent to white on a medium low heat after the initial crisping at a high heat. And don't fiddle with it, just watch the colour change. Hope you enjoy whatever you do.
Venisonpie said:
Sauce vierge for the bass and olive crushed baby potatoes, heaven on a plate.
I tend to just cook the fillets on the skin side only, the flesh will change from translucent to white on a medium low heat after the initial crisping at a high heat. And don't fiddle with it, just watch the colour change. Hope you enjoy whatever you do.
Agree with the "don't fiddle with it". Even with high initial heat and oil/butter in the pan, I find the skin initially tends to stick but will release itself as the fish cooks. If you try to free it / fiddle with it, the skin comes away from the flesh, and the whole thing starts to break up.I tend to just cook the fillets on the skin side only, the flesh will change from translucent to white on a medium low heat after the initial crisping at a high heat. And don't fiddle with it, just watch the colour change. Hope you enjoy whatever you do.
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