Sea Bass

Sea bass is best in the winter months and can be bought whole, as steaks or as fillets. A whole bass is perfect for a special meal and is a favorite of many a restaurant chef. You may have to pay a little more for sea bass but its tender, soft flesh and its delicate milky flavor is worth the expense. It can be poached, steamed, baked or grilled but, whichever way you choose, take care not to overcook the delicate flesh. Use herbal flavors such as fennel, garlic, mint, tarragon, and rosemary to complement it.

Sea Bass roasted with Rosemary and Lemon

1 Sea Bass fillet

Fresh rosemary

Extra Virgin Olive oil

Sea salt

1 Lemon, sliced

Slash the skin side of the sea bass diagonally so that the flesh is exposed. Put a generous amount of the rosemary into the pockets. Rub the rest of the fish with olive oil and sprinkle with salt. Sear in a pan skin side down, and transfer into a hot oven for five minutes. Serve with a drizzle of fresh lemon and good olive oil.