How to cook sea bass

Dorset is an amazing place to go if you are a fan of seafood, there are loads of award-winning seafood restaurants and pop-ups all over the region, there are also a wide range of fishmongers and fish markets for you to buy locally caught, fresh seafood for you to take home and wow your friends and family with. To help out, here is a simple, summery sea bass recipe using some of the best ingredients that can be found in Dorset. Don’t be overwhelmed with the number of ingredients, what you end up with is a lightly spiced, delicious meal perfect for lunch or dinner that only takes a few minutes to prepare.

2 fillets of sea bass – find a whole range of seafood here.
A teaspoon of sesame seed oil, pick some up from here.
Lemon Juice
1 pak choi
1 garlic clove, sliced
Olive oil
A knob of butter
4 cauliflower florets
Tablespoon of ground cumin
Tablespoon of ground coriander
50ml soy sauce Green chilli thinly sliced


  • Start off by washing your cauliflower and slice them in two and coat them with the ground coriander and cumin. Put them aside.
  • Prepare the pak choi by removing the stems and slicing them thinly leaving the leaves whole.
  • Add the olive oil to a frying pan and heat the cauliflower over a low heat for about ten minutes until tender and brown, turning every few minutes. Take them out of the pan and add the sea bass, skin side down. Fry until golden and crispy. Turn the fish over, remove from heat and leave for 20 seconds before adding the lemon juice and sesame seed oil.
  • Fry the garlic for ten seconds and add the pak choi, stir fry for a minute, add the leaves and cook until wilted.
  • Serve the sea bass on top of the pak choi and arrange the cauliflower, pour over the soy sauce and serve with vegetables.

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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi