In recent years, sea bass has grown in popularity, it’s the sixth most loved fish on the wet fish counter behind cod, haddock, salmon, prawns and tuna.
Due to its growth in popularity, more and more people now know how to cook and enjoy sea bass at home.
Sea bass is farmed to different sizes, from 300g to upwards of 1.5kg, with the smaller sizes generally more popular with chefs as they can fit on to a plate.
If cooking at home, you might be tempted to buy a whole fish to create a show stopping centrepiece for the dining table. If so, remember to ask the fishmonger to gut and prepare it for you – they’ll usually oblige.
Regardless of whether whole or filleted, Sea Bass can be cooked many ways, including grilling, pan-frying, roasting and steaming. A filleted fish benefits from being cooked with the skin still attached as it protects the delicate flesh from the high heat of the grill or oven – even if the skin blisters, the fish beneath stays sweet and succulent. If cooking the whole fish, look out for the piece of cheek meat – nick-named – the pearl – which is sweet and delicately flavoured.
Sea bass is best combined with delicate flavours - dill, parsley, chervil, chives, sage and rosemary all work well - and a squeeze of lemon or lime to serve.
Sea bass is high in:
- thiamin which contributes to the normal functioning of the nervous system
- vitamin B12 which may help to reduce tiredness
- selenium which can help with the maintenance of normal hair and nails
And also a source of:
- vitamin B6