Recipes for Sea Bass

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Sea Bass and Cucumbers in Champagne Sauce

Ingredients Preparation
  • Produce
    Cucumber, seedless (1)
    Scallions (2)
  • Seafood
    Sea-bass (1 1/2 pounds)
  • Dairy
    Light cream or whole milk (3/4 cup)
  • Cooking & Baking
    Salt (1/2 teaspoon)
  • Beer, Wine & Liquor
    Champagne or sparkling wine (1 1/2 cups)

    1  Place the champagne in a large skillet and bring to a boil over high heat. Add the salt, scallions, and sea bass and return to a boil. Reduce heat to low, cover, and simmer 5 minutes. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.


    2  Remove the fish and vegetables from the skillet and keep warm. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream.


    3 Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.


    Recipe taken from

Bronzed Seabass

Ingredients Preparation
  • Produce
    Lemon, whole (1)
    Shallot, whole Medium-sized (1)
  • Cooking & Baking
    Canola oil (3 Tablespoons)
    Kosher salt and fresh ground pepper (1)
  • Other
    6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
  • Dairy
    Butter (3 tablespoons)

    1 Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.  


    2 Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
    Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.


    3 Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.


    4 When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)


    5 Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.


    Recipe taken from