PUK Posted August 8, 2012 Report Share Posted August 8, 2012 Just been given a couple of nice big Sea Bass and was wondering if anyone had any good recipes? And any tips on preparing would be appreciated, never prepped fish before. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 8, 2012 Report Share Posted August 8, 2012 Nice and simple is usually the way with fish. Not sure how big they are but I usually season and stuff with a few herbs and a slice or two of lemon then bake, wrapped in foil, in the oven. Quote Link to comment Share on other sites More sharing options...
ben0850 Posted August 8, 2012 Report Share Posted August 8, 2012 Agree with Thunderbird, my favourite way to cook sea bass is to stuff the cavity with spring onion and raw ginger then use a skewer to kind of sew him back up. Oil both sides of the fish then onto the BBQ! Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted August 8, 2012 Report Share Posted August 8, 2012 I can recommend this Rick Stein recipe,cooked it several times and it's my favourite bass dish. http://www.mykitchentable.co.uk/index.php/2010/12/rick-stein-baked-sea-bass-with-roasted-red-peppers-tomatoes-anchovies-and-potatoes/ Quote Link to comment Share on other sites More sharing options...
Tim Kelly Posted August 9, 2012 Report Share Posted August 9, 2012 They're Bass. Sea Bass are a daft gay TV chef name for them. We don't have any other bass species, and certainly no freshwater bass (more's the pity). LOL Quote Link to comment Share on other sites More sharing options...
kent Posted August 9, 2012 Report Share Posted August 9, 2012 The fresher they are the less they need, very little beats fish just from the sea slapped on a BBQ. For other bass lemon grass (give it a beating) spring onion and ginger are the usual culprites, scale the fish fillet it cutting a few scars in the outer flank. rub the sesonings in it with a touch of olive or rape then cook quickly oil skin side down in a lightly oiled pan- do not overcook it, when you flip it the heat should be off and the flesh side finished with residual heat only. Quote Link to comment Share on other sites More sharing options...
hendersons Posted August 9, 2012 Report Share Posted August 9, 2012 Whatever method you cook it don't forget to take the scales off. Quote Link to comment Share on other sites More sharing options...
Dunkield Posted August 9, 2012 Report Share Posted August 9, 2012 They're Bass. Quote Link to comment Share on other sites More sharing options...
wymberley Posted August 9, 2012 Report Share Posted August 9, 2012 They're Bass. Sea Bass are a daft gay TV chef name for them. We don't have any other bass species, and certainly no freshwater bass (more's the pity). LOL Unless you're from the West Country when they're Salmon Bass. Straight out of the water, de-scale, two fillets, frying pan with a little oil, lightly cover fish with a dusting of flour to prevent sticking and quickly cook until white, serve with a couple of slices of bread and butter. That's both simple and unbeatable. Quote Link to comment Share on other sites More sharing options...
Cosd Posted August 9, 2012 Report Share Posted August 9, 2012 (edited) Cooked some on the BBQ a couple of weeks ago, a couple slices of lemon, fresh rosemary from the garden, sea salt, ground pepper all in the cavity drizzled with good olive oil over the outside and then placed over hot charcoals in a fish grill Edited August 9, 2012 by Cosd Quote Link to comment Share on other sites More sharing options...
Dannyboy220 Posted August 9, 2012 Report Share Posted August 9, 2012 Hot pan, bit of grease proof paper covering the bottom. Light drizzle of olive oil. Season the skin of the fish and when pan is searing hot place fish skin down and cook until the skin is crispy and golden then turn over, turn off heat and leave in pan for about 1 minute to cook through. Perfect seabass sorry BASS! Quote Link to comment Share on other sites More sharing options...
hushpower Posted August 9, 2012 Report Share Posted August 9, 2012 Keep it simple,and de scale Quote Link to comment Share on other sites More sharing options...
pontbeck Posted August 9, 2012 Report Share Posted August 9, 2012 The fresher they are the less they need, very little beats fish just from the sea slapped on a BBQ. For other bass lemon grass (give it a beating) spring onion and ginger are the usual culprites, scale the fish fillet it cutting a few scars in the outer flank. rub the sesonings in it with a touch of olive or rape then cook quickly oil skin side down in a lightly oiled pan- do not overcook it, when you flip it the heat should be off and the flesh side finished with residual heat only. That`s what I do, delicious Bill Quote Link to comment Share on other sites More sharing options...
hillmouse Posted August 11, 2012 Report Share Posted August 11, 2012 You could have them as a fish course, followed by leg of LAND lamb and new SOIL potatoes. Where else would a bass live in th UK??. My favourite recipe is as follows "Take a FILET' of sea bass, PAN fry in OLIVE oil, serve on a BED of something pompous and drizzle with effected self importance" Sorry. its's just a bass, just like they were forever before the food ponces started buffering about with things. Anyway, rant over and not directed at the OP but at the food ponce celebrity cooks trying to make stuff sound complicated. It;s only cooking a blooming dinner. . I prefer to keep any bass recipe very simple with subtle flavours, Bass fillets and a few drops of lemon juice, a sprinkle of parsley, fillets slightly browned does it for me. De-scale outdoors or underwater as they go everywhere,and mind the spikes. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 11, 2012 Report Share Posted August 11, 2012 They're Bass. Sea Bass are a daft gay TV chef name for them. We don't have any other bass species, and certainly no freshwater bass (more's the pity). LOL As above....... baked in tin foil with cooked rice, lemon grass, thinly sliced fennel and garlic in the gut cavity. Enjoy Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 11, 2012 Report Share Posted August 11, 2012 PUK - what did you do? You muct have cooked 'em by now... Quote Link to comment Share on other sites More sharing options...
Kes Posted August 11, 2012 Report Share Posted August 11, 2012 Also very huffy about calling them bass - we dont have a freshwater bass so its just the one bass. I would vote for grilled with butter until outer edges crisp, fresh bread and butter and a ratatouille of fresh vegetables - less tomato more fennel. Quote Link to comment Share on other sites More sharing options...
HDAV Posted August 11, 2012 Report Share Posted August 11, 2012 Perhaps people were deep frying cans of larger (bass) and serving on a plant? Quote Link to comment Share on other sites More sharing options...
PUK Posted August 12, 2012 Author Report Share Posted August 12, 2012 PUK - what did you do? You muct have cooked 'em by now... Thanks for everyones comments and suggestions, I've got a few left in the freezer but for the first one I just de-scaled, gutted, cleaned then stuffed it with onions, little lemon juice, wrapped in tin foil and bunged in the oven. Turned out pretty nice and had it with some chips, mixed salad. I'll try something different for the next one, will update the thread when I cook another Quote Link to comment Share on other sites More sharing options...
miniross Posted September 5, 2012 Report Share Posted September 5, 2012 There are 2 types of bass available in the uk both are actually from the sea but one called stone bass and the other 'sea'bass and don't or get a huge amount of bass in the uk is now farmed suff and when u get the wild stuff you can tell the difference Quote Link to comment Share on other sites More sharing options...
vulpicide Posted September 6, 2012 Report Share Posted September 6, 2012 (edited) Two kinds stone bass (not very common) and Bass scaled filleted panfried in olive oil /butter mixture with lemon butter and caper sauce. Tv chefs make names up as they go along they call Scallops Scollops etc I watched one trying to pass rainbow trout off as Seatrout Edited September 6, 2012 by vulpicide Quote Link to comment Share on other sites More sharing options...
Nutcracker Posted September 6, 2012 Report Share Posted September 6, 2012 They're Bass. Sea Bass are a daft gay TV chef name for them. We don't have any other bass species, and certainly no freshwater bass (more's the pity). LOL Correct. I throw a brick at the telly when those trendy poncing chefs call it 'sea bass'. It is bass. Do you ever hear 'sea cod' or 'sea haddock', not at all because we don't want poncing when eating a fish and chip supper. It must be a southern thing. Quote Link to comment Share on other sites More sharing options...
lumpy Posted September 6, 2012 Report Share Posted September 6, 2012 Correct. I throw a brick at the telly when those trendy poncing chefs call it 'sea bass'. It is bass. Do you ever hear 'sea cod' or 'sea haddock', not at all because we don't want poncing when eating a fish and chip supper. It must be a southern thing. Lmao Nope we call em plain ole BASS down south as well, Lets not forget down south we hold both the boat and shore caught british records eh Quote Link to comment Share on other sites More sharing options...
wymberley Posted September 6, 2012 Report Share Posted September 6, 2012 Just in case no one is aware, the local name of 'salmon bass' for bass is out of respect for their fighting qualities when on the hook. Quote Link to comment Share on other sites More sharing options...
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