Fish of the Month - Sea Bass
Sea Bass
The European Sea Bass is the sophisticated star of the south coast. With its glittering silver skin and firm flesh, it is not unlike a white version of salmon. It is particularly sought after because it is easy to fillet and can be cooked with the skin on, which forms a crispy coating when cooked and a high temperature and, unlike many fish skins, is delicious to eat.
Sea Bass is generally available from August until March.
The South East Food Group Partnership have recently launched a tagging scheme designed to promote the South East as a region from which to source seafood from sustainably managed inshore fisheries. Fishermen, merchants, fishmongers and restaurants from throughout the region will be participating.
The tagged bass are caught using traditional hook and line methods and the fish are placed in ice onboard the boats as soon as they are landed. These tagged fish are therefore in the best possible condition and have been caught with no damaging bycatch of non-target fish.
The tags bear an identifying number, individual to each of the participating fishing boats. A visit to the South East Seafood website (
www.southeastseafood.co.uk) enables complete traceability of the bass and lobster with links to details of the fishermen, their boats and the fishing methods they employ.
Baked Sea Bass with Lemon, Fennel & Dill
(Serves 4)
Olive oil, for greasing and drizzling
4 small whole sea bass, each about 300g once gutted, cleaned and head and tail removed
(ask your fishmonger to do this for you)
2 fennel bulbs, halved, cored and thinly sliced
2 lemons, thinly sliced
25g bunch of fresh dill
25g bunch of fresh flatleaf parsley
4 fresh thyme sprigs
4 bay leaves
200ml white wine
Preheat the oven to 200°C. Smear the base of 1-2 large roasting tin with a little olive oil. Season the inside of each sea bass, then place them in the roasting tin.
Fill the cavity of each fish with the fennel and lemon slices, then tuck in the dill, parsley, thyme and bay. Scatter over any remaining fennel, lemon and herbs and pour over the wine. Drizzle each fish with a little olive oil and season well.
Cover the whole tin tightly with foil and bake for 25-35 minutes, basting the fish with the pan juices halfway, depending on the size of the fish – you want the fish to feel firm to the touch, with the meat opaque and moist. Carefully transfer the fish to a board and cover loosely with foil to keep hot.
Make a quick sauce from the pan juices. Place the tin over the hob and boil for a few minutes, until the juices are reduced slightly and well-flavoured. Whisk in a couple of cubes of butter to thicken if required. Strain into a jug.
Transfer the fish to warmed serving plates and to serve, pour a little of the sauce over each sea bass, then drizzle with some extra oil. Goes well with crushed new potatoes.
Click here to enjoy recipes of other sustainably caught fish from the South East of England: