Sea bass is a popular fish choice that is frequently found on menus and in recipe books. Yet, most of the fish referred to as sea bass is not actually from the bass species. For cooking purposes, grouper, toothfish and drum fish are all referred to as sea bass. Sea bass is a lean saltwater fish with a mild flavour that holds seasoning flavours well. It is a very meaty fish, and is suitable for many types of cooking techniques.
Use olive oil or butter to grease a baking dish.
Place the sea bass steak on the baking dish. Brush the fish with olive oil and season lightly with salt and pepper.
Bake the sea bass in the oven at 232 degrees C for 10 to 15 minutes.
Place 1 cup of breadcrumbs on a plate. Season the sea bass steak with salt and pepper, then roll the fish in the breadcrumbs until both sides of the fish are covered.
Use butter or olive oil to grease a grill pan and place the sea bass on the grill pan.
Set the oven to broil and place the grill pan 4 to 6 inches below the grill. Cook the sea bass for six to 10 minutes.
Brush the sea bass steak with butter, olive oil or barbecue sauce.
Place the bass on a hot grill, keeping the fish 4 to 6 inches above the coals.
Cover the grill and cook the sea bass for six to 8 minutes, turning the fish over at the halfway point.
Fill a steamer pot with 2 inches of water and bring to a boil.
Brush the sea bass steak with lemon juice and season with salt and pepper. Place the bass steak on a steamer rack and set the rack in the steamer pot, keeping the fish 2 inches above the boiling water.
Cover the pot with a lid and continue to boil the water. Cook the fish for eight to 10 minutes.
Cut into the sea bass steak before eating to make sure the middle is cooked thoroughly.
The species of fish marketed as Chilean sea bass is at great risk due to non-sustainable harvesting practices. To protect this fish, choose a different sea bass species.