Two Ways Of Cooking Sea Bass

Sea bass is a popular white fish with a very delicate flavor so it is important to take this into consideration when choosing a method for cooking. Also be aware that there are many different types of sea bass, the favorite being Chilean sea bass, and other species including European, Japanese, stripe, giant, and black sea bass.

These cooking methods are great for all the different types of sea bass to ensure that the flavor is not overpowered and that the texture of the fish is not compromised.

Oven Baking

This is definitely the ideal and simplest way of cooking sea bass. The slower cooking time allows the fish to absorb flavors while not drying out in the oven. The oven temperature should be no more than 450 degrees Fahrenheit, and the fish should be cooked through after about 20 minutes.

It is best to use an oil based rub with herbs that are not to pungent. Parsley and garlic are a great combination and of course salt and pepper in small quantities will enhance the flavor.

You can choose to wrap the fish in foil or to cook it uncovered in the oven. If you choose the uncovered option, place some white wine vinegar or plain white wine in the bottom of a glass or ceramic bowl to add flavor and ensure that the fish stays moist.

Covering the fish in foil will help it remain moist so the addition of any liquid should not be necessary. Remember to use a bit of additional oil in your rub so that the fish does not stick to the foil.

Pan Roasting Sea Bass

This method of cooking sea bass is much more complicated and should take about an hour and a half from start to finish (although the actual cooking time will only be about ten minutes). Choose a pan that is oven proof (made entirely of metal such as cast iron, no plastic handles etc.) as the fish will finish cooking in the oven. A cooking temperature of 450 degrees Fahrenheit is also recommended here and make sure that the oven is preheated.

The addition of sauteed onions and other vegetables (such as mushrooms, leeks, etc.) to white wine makes for a fuller dish. Make sure that the vegetables are soft and tender before adding them to your white wine. You should also add some stock to your recipe to enhance the flavor. Chicken or vegetable stock is recommended over fish stock or the sea bass will end up with a very fishy flavor.

It is important to first reduce all the liquids with the vegetables before using it as a base for cooking sea bass. Reducing means to let the liquid boil until it thickens and there is less of it in the pan. Remember that you don’t want to boil the sea bass.

You need to lightly fry a seasoned sea bass for about 5 minutes on each side before adding it to the reduced sauce and placing in the oven. This frying time can differ when considering the thickness of the fish and whether it is skin on or off. A few more minutes in the oven, and your sea bass with sauce is ready to be served.