British Wild Sea Bass Fillet

A true taste of the South West coastline Read more

£12.50

1 Fillet
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£12.50

Serves 1

Quantity

This highly prized game fish has a delicious, slightly oily white flesh - giving you the best of both worlds. We like to describe the taste of wild sea bass as a cross between cod and mackerel. The flavour and texture of sea bass means it can hold its own if cooked really simply and is also robust enough to take on flavour - including spice.

Sea Bass has a classy reputation, for many years it has been featured on the menu of the best restaurants and is beloved by home cooks. However, this demand has driven the intensification of sea bass and often what you'll find on the fishmonger's slab or served up in a restaurant is farmed sea bass - an ecological nightmare.

We only source Wild Sea Bass, caught using rod and line by a brilliant husband and wife fishing duo in Dorset.

Sea Bass is a beautiful looking fish with silvery, iridescent scales. However don't be taken in by its beauty, it is a keen hunter and a hugely successful predator. The streamlined shape of the bass, its razor sharp spines and excellent eyesight give it an advantage over its prey. Bass will hunt in large shoals, but will also, when fish reach maturity, split off and hunt in solitary. Bass are highly mobile and migratory which means they can be hunting in our waters in large numbers, or rarely seen at all, making them a challenging or an abundant catch depending on the weather, time of year and location of food source.

In recent years Bass stocks have recovered from the damaging European fishing of 2016. We now find plentiful Sea Bass in South West waters, however, to keep stocks thriving the catch method is important, which is why we only work with traditional rod and line.

Approx 160g per fillet. 1 fillet per pack.
Seabass (FISH)
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Baked in parchment
190C/Gas Mark 5
Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 10-12 minutes.
Roasted
200C/Gas Mark 6
Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 8-10 minutes.
Pan Fried
Heat a pan and add a few tablespoons of a neutral oil. When the oil is hot, lay the fish in the pan skin-side down.
Allow the fish to sizzle and don’t be tempted to turn them, let the pan do the work, you will see the heat rise and the fish will firm up.
If it’s a thin piece of fish turn it and cook for just a minute or so and it's done. If the fish is thicker, after you've turned it place in a pre-heated oven set to 200˚C/180˚C Fan/400˚F/Gas Mark 6 for about 3-4 minutes to finish the cooking.
Barbecued
Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 3-5 minutes. Flip over to the flesh side and cook for 1-2 minutes. Total cooking time 4-7 minutes.
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
- Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
  Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
  Standard Delivery Highlands & Islands (2 day service) is £14.95
- Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
- All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
- Delivered in compostable and fully recyclable packaging

Roasted Sea Bass with Salsa Primavera, by Mitch Tonks

This is neither a sauce or a salad but a glorious mix of everything thing that is the taste of summer. It’s the mixture of crunchy textures and sweet fragrant flavours lifted with vinegar and held together by beautiful olive oil that makes it so good and perfectly compliments this incredible line caught, wild, Sea Bass.

View Recipe