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Jul 8, 2007 11:28 AM

just bought 2 small sea basses at the farmer's mkt

about 1 1/2 pounds each-- whats the best way to cook?

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  1. If you have a grill, you can have a great meal by grilling them. I use a fish basket as once fish flakes it can get pretty messy if it isn't contained.

    A simple recipe is to rub EVOO inside and out, salt and pepper inside and out, and then put some fresh herbs, like thyme stems, and a few thin slices of lemon into the cavity. I put the fish in a well oiled fish basket and grill over high heat about 5-7 minutes per side or until the very inside is no longer pink and the meat starts to flake.


    1. And if you don't have a grill, here's one of my very favorite one-dish meals. It's from James Peterson's Fish & Shellfish. Recipe calls for one 2-pound sea bass. To paraphrase:

      1/2 cup evoo
      2 large Idaho potatoes, peeled and cut into 1/8-inch-thick slices
      2 garlic cloves finely chopped
      1/2 teaspoon chopped fresh thyme
      3 tomatoes, peeld, seed, and coarsely chopped
      15 brine-cured black olives, pitted and coarsely chopped

      Preheat oven to 450. Brush baking dish with oil. Overlap half the potatoes and sprinkle with half the garlic, thyme, s&p and evoo. Add remaining potatoes and sprinkle with the rest of the g, t, s&p, and evoo. Bake potatoes for 29 minutes. Season fish with evoo, s&p and place on potatoes. Add tomatoes & olives around the fish. I bake the whole fish about an additional 30 minutes.

      1. Steam with garlic, ginger, chopped green onion, some fermented black beans. At serving, top with some super-heated toasted sesame oil & soy sauce.

        1. My favourite recipe which is really tasty is:

          For each fish (each of which should serve two)

          Heat the oven to its maximum temperature. Put the fish into an oven dish. Cut some potatoes (preferably small new ones) into 1cm thick slices and boil for a few minutes. Put the potato pieces around the fish, and add a few quartered tomatoes. Add a couple of garlic cloves, peeled and halved. Season and add a few gluggs of good olive oil.

          Put into the oven. After 20 mins, sprinkle a fair bit of finely chopped parsley over the fish and put back into the oven uncovered for 5 more minutes.

          Squeeze lemon over and serve with crusty bread - it is gorgeous and so easy.

          Cover this with foil and