Want to know how to cook seabass for dinner? This delicious fish is popular in Mediterranean cuisine and has a strong, almost meaty flavour that some people compare to chicken. Perfect pan fried if filleted, or baked whole, it's a real treat with roast potatoes and fresh salad.
We do recommend making sure that the seabass you buy is farmed: wild seabass stocks are at a critically low level, so avoid wild caught seabass.
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How to cook whole seabass
To make an absolutely delicious whole baked seabass, you'll need:
- Whole seabass, gutted and cleaned, head on
- Olive oil, two to four tablespoons, depending on the size of the fish
- Fresh lemon, sliced
- Parsley, a large bunch, chopped
- Salt, to taste
1. Place the fish on a large sheet of baking foil. Score the skin gently in a couple of places, without piercing the flesh.
2. Cover in lemon slices, sprinkle with parsley, and season generously with salt. Seabass likes a lot of salt, so don't be shy with the seasoning.
3. Close the foil at the edges to form a large parcel and bake on gas mark 6 for 20–30 minutes, depending on the size of the fish.
Serve with potatoes and salad.
How to cook seabass fillets
It's best to pan fry seabass fillets. Simply score the skin, season well with salt, and fry in olive oil on medium heat for 8–10 minutes, flipping the fillets halfway through frying. Squeeze a bit of lemon over the fillets in the last couple of minutes of cooking for extra flavour.