Sea bass
It’s got a wonderful texture too. For those of us who are not so fish-mad, it’s a perfect choice. And, because it’s best cooked simply and without any fuss, it’s a pleasure to prepare for a special meal or even a quick supper.
Our award-winning (Seafood Awards 2007: Best New Product) The Best Wild Tagged Line Caught Sea bass is caught using hook and line, the most sustainable method of fishing. Caught by local Cornish fisherman in small in-shore day boats off the coast of Cornwall, it’s as fresh as it gets in-store.
Roasted Sea Bass with Walnut and Parsley Pesto
If you’re a sea bass fan already, or you’re trying it for the first time, here’s a very quick, simple recipe to try this festive season.
- 1- 1.5 kg/2 – 3 lbs whole sea bass, cleaned (make sure you ask the fishmonger to do this)
- 55g/2 oz walnut pieces (toasted)
- a clove of garlic, crushed
- 4 tablespoons of extra virgin olive oil
- 4 spring onions, chopped
- 2 tablespoons of fresh parsley, chopped
- salt and pepper
- lemon or lime (we prefer lime) rind to garnish
First get your oven to 220ºC/425 F/ gas mark 7. To make the pesto, blend everything but the fish and the lime to a smooth paste and season with salt and pepper. Rinse and dry the fish, scoring three diagonal slashes across both sides of its body. Spread the parsley pesto inside the fish. Pop it into a greased roasting tin and let it bake in the oven for around 25 – 30 minutes (until the flesh goes completely white). Garnish with the lime and serve on a bed of watercress and spring onions.
Ask the fishmonger
All our fish is always fresh, never thawed from frozen. And we cut it in store to make sure you always get exactly what you want.
Want to pre-order a particular type and cut of fish? As long as it’s in season and sustainable, we’d be delighted to take care of that for you. Looking for fillets – pin-boned, de-scaled, cut to exact weights and ready to pop in the pan? Ask and you shall receive. Nothing’s too much trouble.