sea bass

When it comes to food, we certainly know what we like. Google has released data of the most searched for foods in the UK
A retired head teacher got more than he bargained for recently after finding a tongue-eating parasite in his sea bass. Paul
The case of the European bass shows how difficult it is to apply a conservation lesson from one part of the world to another. This winter, we will see if these learnings can be applied or whether, when it comes to the oceans, mankind will simply go on repeating the same mistakes.
This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.
This is a lovely spring recipe, particularly if you use the tail of the sea bass like we do in the restaurant. You don't have to, of course, but if you're buying filleted fish it should be cheaper than the middle cut.
This dish is so quick and simple to make - the foil parcel is a great trick and cooks fish perfectly creating a delicious sauce.
Carrying on the fish theme, this week I am going to show you how to make a lovely sea bass carpaccio with Datterini tomatoes, fresh chilli, and rocket.