Bass is a popular species of fish found in both freshwater and sea. Its different types are Australian sea bass, black sea bass, Chilean sea bass, Japanese sea bass, and European sea bass. Let's have a look at some of the ways on how to cook it.
Honey-Mustard Sea Bass
- 1 pound sea bass fillets (1-1½-inch thick)
- ½ cup white cooking wine
- 2 tbsp. Dijon mustard
- 2 tbsp. extra virgin olive oil
- 2 tbsp. honey
- ½ lemon (juiced)
- ½ tsp. Worcestershire sauce
- ¼ tsp. ground black pepper
- In a large mixing bowl, mix the white wine, Dijon mustard, olive oil, honey, lemon juice, Worcestershire sauce, and ground black pepper, together. Add the fillets to the bowl and coat them with the marinade, properly.
- Preheat the grill on a high flame, and place the fillets on it.
- Brush some of the marinade on the fish and let them cook for 5-7 minutes. Flip the fish and repeat this step.
- Check if the fish is cooked completely, using a fork. Once done, serve hot.
Pan-Roasted Sea Bass
- 2 sea bass fillets
- ½ cup chicken stock
- ¼ cup Marsala wine (alternative: white wine)
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. canola oil
- 1 large onion (finely chopped)
- 8 oz. fresh mushrooms (sliced)
- 1 tbsp. parsley
- Salt and pepper, to taste
- Heat the olive oil in a pan on a medium flame and sauté the onions till they turn tender.
- Remove the pan from the heat and add the Marsala wine to it, carefully at an arm's length, to avoid injury.
- Once the wine is cooked, add the mushrooms and the butter to the pan; let them cook on a medium flame until they turn tender.
- Pour the chicken stock into the pan, along with some salt and pepper. Let the sauce cook until it turns thick. Check its thickness using a spoon; if the spoon gets coated completely when dipped in the sauce, it has reached the desired consistency.
- Season the fillets with the salt and pepper. Heat the canola oil in another oven-safe frying pan and place the fish fillets in it.
- Let them cook for about 5 minutes on both sides, before placing them in a 450 °F preheated oven for about 3 minutes.
- Pour the mushroom-onion sauce that was prepared previously, on a warm plate, and then place the roasted fillets on it. Serve the fish with white rice and green beans, with a glass of white wine on the side.
Sea Bass with Garlic and Chili
- 1 sea bass, scaled and gutted
- A handful of rosemary sprigs
- 1 small dried chili
- 6 garlic cloves
- 50 ml olive oil
- ½ glass dry white wine
- 1 lemon
- Sea salt to taste
- Preheat the oven to 200 °C. Place a piece of aluminum foil, about 60-70 cm in length, on a work surface. Cover it with a layer of parchment paper.
- Fold the edges carefully to secure them together.
- In the belly cavity of the fish, place some of the rosemary sprigs and also some at the center of the parchment. Place the fish on it and crumble the chili over it.
- Crush the garlic cloves with the side of a knife and scatter it over the fish, along with the sea salt.
- Lift the edges of the foil and then add the olive oil and the wine to it.
- Wrap the fish in the foil, snugly. Place it on a roasting tray and bake it in the oven for 40 minutes.
- Once done, remove the baking tray and carefully unwrap the foil. Squeeze the lemon over the cooked fish and serve hot.