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Recipe for :

Mediterranean Baked Sea Bass

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and receive a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

This recipe delightfully combines steaming and roasting to impart a wonderful taste to one of the finest of all fish. The Fish Society's seabass come ready cleaned, with the spiney fins removed and best of all, with the incredibly messy business of descaling the fish already done for you. All you need to do is defrost your seabass and add them to the dish.


2 sea bass, each about 1lb (450 gms)
1 gram saffron and a little sherry
900 gm/2lbs potatoes
4 skinned plum tomatoes, cut into quarters
50g / 2 ozs anchovy fillets, drained
200ml (7 fl ozs) fish stock (or mixture wine and water)
4 red peppers, seeded and cut into eighths
6 garlic cloves, crushed
50ml / 2fl ozs olive oil
a sprig of thyme
salt and pepper

  • Set oven to 200ºC / 400ºF / Gas 6.
  • Peel the potatoes and cut into 1cm slices. Put in a pan with water and bring to boil. Turn down and simmer for about six minutes (they should not be fully cooked).
  • Put saffron in a teacup, add one tbsp sherry then half fill with hot water.
  • Drain potatoes and arrange in a layer at the bottom of a large ovenproof dish.
  • Arrange tomatoes, peppers and anchovies on top of potatoes. Add saffron mixture, stock, garlic and olive oil.
  • Season and bake for 30 minutes.
  • Slash fish three times on each side (artful slashes look best!). Scatter salt and pepper over each side then rub in with olive oil. Cut thyme into six and place a piece inside the belly of each seabass.
  • Place fish and remaining thyme on top of vegetables and bake for a further 20 - 30 minutes.
  • Serve with a green salad.

Serves 4

The Fish Society