open wide
September 10, 2010
Sea Bass is a highly regarded and popular fish throughout Europe. Because of this, wild stocks have decreased lately, but the fish is now farmed in most Mediterranean countries. Large fish have the best flavour (from 3 lbs upwards) but for convenience, many people serve smaller fish, one per person.
foiled
Sea Bass recipe:
1 half pound sea bass per person
butter
thyme
chopped garlic
half a lemon
sea salt and cracked black pepper
This is a very simple way to cook most small fish of about half a pound or so. Heat your oven to about 200º C. Gut, descale and wash your fish, then place it onto a large piece of aluminium foil. Insert a few twigs of thyme, chopped garlic, a knob of butter and a little salt and pepper inside your fish (white wine or dry vermouth could also be added). Wrap up the sea bass in the foil and put it into the oven for 20 minutes – the fish poaches inside the foil.
Serve your fish with salad or mixed vegetables – you can squeeze a little lemon juice onto the fish or add a lemon wedge to the plate.
I was thinking that Elderberries could be substituted for cooked fish irises… so that they didn’t look blind… or I should make some fish shades for the purpose!