Try lightly poaching it in a frying pan with a little milk and butter and some fennel. You can also add some mild chillies for a little extra kick. Fish is so easy to cook with. If you add some small prawns to the pan and serve with rice, you get a traditional Greek dish.

Can't remember what it is called but it translated as "seafood extasy".

I usually just S and P maybe add a little paprika. Pansear in on two sides. Deglaze heavily with white wine. While there is still wine in the pan I broil it in the oven until done.

NOT SHURE WHAT KIND OF TEXTURE SEA BASS HAS, BUT I BET IT IS LIKE A DRUM. HERE IS A PRETTY STANDARD FRIED FISH RECIPE.



1. THIN CUT THE FILETS 1/2"

2. MIX EGGS AND MILK IN A BOWL, JUST EINOUGH EGG THAT YOU CAN SEE STRINGS WHEN YOU RUN A FORK THROUGH IT

3. IN ANOTHER BOWL MIX YELLOW CORN MEAL AND FLOWER 3 TO 1. SALT BLACK PEPPER, CAYANNE POWDER, GARLIC POWDER

4. PREHEAT GREASE IN A BLACK IRON SKILLET TO 350 TO 375. USE ABOUT 1/2" TO 3/4" GREASE, YOU DON'T WANT TO COMPLETELY SUBMERGE THE FILET.

5. DIP THE FISH IN THE MILK EGG MIX THEN THE MEAL FLOWER MIX

6. FRY TO A MEDIUM BROWN

7. ENJOY



A JAM UP RED SAUCE



KETCHUP, PICANTE SAUCE, HORSE RADISH, SWEET RELISH, MERICLE WHIP

Sea Bass is very versatile......usually you cannot over cook it......however searing in a lil EVOO (extra virgin olive oil) with fresh rosemary thrown on top at the last minute. salt pepper and lemon to taste!