Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate.
Robert Thompson’s simple Pan-fried sea bass recipe comes with a sumptuous crab salad, while William Drabble’s colourful Griddled sea bass recipe is a lighter option, served with stuffed Mediterranean vegetables. Thompson’s Sea bass carpaccio, too, is a colourful and healthy fish dish wonderfully flavoured with oregano and chilli.
Sea bass can hold its own among punchier flavours too, making it the perfect base for Vineet Bhatia’s Fish curry recipe. Shaun Hill’s Sea bass with Chinese spice is served in a fragrant fish broth, while Galton Blackiston’s Chinese-style Battered sea bass recipe makes a wonderfully robust starter dish.
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