Grilled sea bass

Sea bass is becoming more and more affordable, mainly because it has become a farmed fish, which is good news for those of us who think it is a fish worth eating. Line-caught is the best, but it comes with a premium price tag attached, so farmed is fine by me.

I think that fish rarely needs a complicated treatment, you want the fishy qualities to shine through, so all I did with this bass was slash some cuts into each side, smear over some olive oil, season it inside and out with salt and pepper and grill it for around 3-4 minutes on each side.

Fish cooked on the bone is something some people avoid, because of the bones, but I don’t see why fish bones should hold any fear. It is easy enough to take the flesh off of the bones after cooking. In any case, with bass there are very few annoying bones and when you remove the backbone you have pretty much removed all the bones. Yes, there are a few bones around the fins, but they aren’t a problem.

Anyway, grilled sea bass. Lovely. it doesn’t need much of an accompaniment, to be honest, but I made a simple stew of onions, garlic, red and green peppers, tinned chopped tomatoes, piment d’Espelette, chopped parsley and a few black olives to go with it, and very nice it was too. Dead simple. You just soften the vegetables in olive oil, add the seasonings and some water and simmer until it is reduced and the vegetables are cooked.

You want a nice chilled white wine with this. I had a bottle of Montagny, a white Burgundy, but any dry and reasonably full-bodied wine will work. You could also try a dry rosé.


One thought on “Grilled sea bass

  1. Pingback: Grilled sea bass with a red and green pepper, olive and tomato stew. -

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