How To Cook Sea Bass

How To Cook Sea Bass

We’re at our new shop, here in the town of Blue Mountains across from beautiful Georgian Bay. Today we’re doing a little bit of a demo for you with my favourite fish, Sea Bass; it’s just a fantastic flaky item if it’s done properly.

Normally we would use Ontario fish for this—but the Fish’n Canada boys make us throw everything back.

Our ingredients today: some beautiful hand-churned butter; salt; pepper; and some blackened spice. First, we prepared our Sea Bass by Sous-Vide for two or three hours. The beautiful thing about it? Once you set the temperature, you can’t overcook it. Because it’s actually in the sealing bag, you’re not going to dry it out. You’ll have perfectly cooked Sea Bass to temperature only.

After the Sous-Vide, (2 -3 hours at 54.9°C) we put some beautiful butter in a hot pan, throw a little bit of salt, pepper, and our blackened spice in, make it work its way around. Once the grill is ready to go, drop that Sea Bass on there and away we go!  Add more salt and pepper.

Now we’re giving that skin a little bit of crust—remember, it’s already cooked; we’re just giving it texture. In the end, you should have beautiful, white flaky fish with a buttery flavour—almost like a lobster finish to it.

That’s how simple it is.

5 Replies to “How To Cook Sea Bass”

  1. Sounds like a great recipe. I own a Sous Vide machine and do a lot of my meats in it. Perfect results every time. You don’t need a vacuum sealer or a sous vide cooking container. Put your meat in a zip lock bag and suck the air out with a straw before you seal it. I use an ordinary stock pot to cook in. Only salt and pepper (+ garlic powder for red meat) in the bag. Meat coming out of the bag will be perfectly cooked but will need to be finished on the BBQ, frying pan, or butane torch, to get your flavors and sear.

  2. My personal favorite is a recipe Chef John

    Sea Bass a la Michele :

    He says, “Whenever I can’t decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it’s been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It’s baked on top of a warm potato salad.”

    2 tablespoons olive oil, plus more for drizzling
    2 tablespoons sherry vinegar
    1 teaspoon smoked paprika, plus more for topping
    1 teaspoon kosher salt, plus more to taste

    1/2 cup sliced green onions
    1 red jalapeno pepper, sliced
    4 small potatoes, quartered
    2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

    Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.

    Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.

    Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to
    blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture,
    turning and coating them with the vinaigrette. Remove the fish from potato mixture.

    Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.

    Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

    Nutrition Facts

    Per Serving: 561 calories; 18.5 g fat; 50.6 g carbohydrates; 46.9 g protein; 94 mg cholesterol; 1131 mg sodium.

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