Lightly Smoked Sea Bass Fillets

Lightly Smoked Sea Bass.

 Sea bass fillets are boneless cuts of sea bass known for their mild, buttery flavor and flaky texture, making them versatile for cooking methods like pan-frying, grilling, and roasting. To cook them, pat the fillets dry, season them, and cook until the flesh is opaque and flakes easily with a fork. Sea bass fillets are a good source of protein, B vitamins, and potassium.

Extra care has been taken to remove bones, although some may remain.

Minimum weight of 600g per pack.

Seabass (Fish), Salt, Natural Oak Wood Smoke. 

ALLERGENS: FISH

Keep refrigerated until date shown on pack. Suitable to freeze up to 12 months

Our Smoked Sea Bass fillets require cooking.

Cooking Instructions

Baked sea bass with lemon caper dressing

Ingredients :

• 4 x Sea bass fillets
• Olive oil (for brushing

for the dressing

• 3 tbsp olive oil 
• grated zest 1 lemon - 2 tbsp juice 
• 2 tbsp small capers
• 2 tsp dijon mustard
• 2 tbsp chopped parsley  

Method :

• step 1

  To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.

  
  

• step 2

  Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

4. Serve with green salad, new potatoes and good quality bread.