Sea bass
A white fish with firm, delicate, juicy flesh. Suitable for baking, pan-searing, salt-crust baking or steaming, and pairs well with citrus, garlic and herbs.
What it offers and why to use it
Marine flavours range from mild to pronounced; the flesh may be lean or oily depending on the species.
From shopping to cooking
Choose
For whole sea bass, look for bright eyes, red gills, moist skin and a mild sea smell. Fillets should be firm with no dried edges.
Store
Refrigerate at 4°C or below in a closed container, and cook or freeze within 1–2 days. Always thaw in the refrigerator.
Prepare
Remove bones, dry the surface and avoid overcooking. Suitable for baking, pan-searing, steaming, cooking en papillote, stewing or preserving.
How to make the most of it
Good pairings
Pairs with citrus, olive oil, garlic, parsley, potatoes, tomatoes, white wine and vegetables.
How to substitute it
Replace sea bass with fish of similar fat content and thickness to keep cooking times and juiciness comparable.
Recipes with sea bass
Sea bass with courgette and potato parcels
Pescatarian
Baked sea bass with potatoes and sweet potato
Pescatarian
Sea bass with mushrooms and potatoes
Gluten-free
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