Whole British Wild Sea Bass
Line caught, wild bass, a true taste of the South West coastline Read more
Why we love this
Our Whole Line Caught Wild Sea Bass is a total showstopper. With its incredible texture and flavour it is no wonder Sea Bass has become so highly prized by chefs and home cooks across the land.
We have taken the whole fish and meticulously prepared it ready for you to cook with ease. You'll even find an aromatic sprig of rosemary ready to be stuffed into the cavity to enhance this fish's wonderful flavour.
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.
Approx 350g per 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.
Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.
Rub your fish with rapeseed oil, then salt, and make a few slashes in the flesh, right down to the bone. Stuff the rosemary and any other herbs or even some lemon slices into the cavity of the fish.
Put the fish on a roasting tray and place in the oven.
As a guide, (all ovens are different, you know yours better than we do) a 350g whole fish take around 12-15 mins to cook.
To make an instant sauce add the following to the baking tray: chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the sauce with the fish.
How to store
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.
Sea Bass with Chorizo, Parsnips, Capers & Rosemary, by Gill Meller
This Sea Bass with Chorizo, Parsnips, Capers and Rosemary recipe has all the ingredients for a spectacular Christmas feast. The brilliant Gill Meller takes our whole Wild Sea Bass and turns it into an absolute festive showstopper and makes the most of its incredible texture and flavour.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50
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