Sea bass is prized by professional chefs for good reason – it’s versatile enough to take all manner of strong flavours while also excelling when cooked simply, as it is here. The basic method can be deployed with many other whole fish including salmon, trout and mackerel, the key point to bear in mind being you’ll need to increase the cooking time in line with the weight of the fish.
Ingredients
Method
Set the oven to 190C/170C fan/gas mark 5.
Season the inside of the sea bass then add the garlic, bay leaves, a sprig of thyme, most of the parsley and a few slices of lemon.
Prepare a sheet of tinfoil big enough to wrap the fish in. Grease the inside with the butter then place the fish in the centre and raise the edges of the foil.
Place the cubes of butter evenly over the fish and scatter it with the remaining parsley and thyme leaves, then gently pour the wine over the fish and squeeze the lemon juice over the top.
Add more seasoning then scrunch up the edges of the tinfoil so the fish is completely sealed inside.
Place the fish parcel on a baking tray and bake in the oven for 25 minutes.
Once cooked, open the fish parcel at the dining table and serve with steamed vegetables and boiled and buttered new potatoes.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
