No. 19 — Béarnaise

Whole Roasted Sea Bass

Whole sea bass leaves sea bass fillets in the dust. And while you may think there's a barrier to entry here, once your fishmonger has scaled and gutted the fish for you (which he or she will be delighted to do), what you have before you is the easiest fish recipe you'll ever lay your hands on. A 1.2kg sea bass will be a generous portion for two.

Serves 2 | Takes 20 minutes

  • 1-1.2kg whole sea bass, scaled and gutted
  • 1 small bulb of fennel, finely sliced
  • A few sprigs of flat-leaf parsley
  • 1 lemon, sliced
  • 3 slices Sublime No. 19 Béarnaise Butter
  • Sea salt
  • Ground white pepper
  • Olive or rapeseed oil
  1. Pre-heat the oven to 200˚C, 400˚F or Gas Mark 6.
  2. Line the bottom of a tight-fitting oven tray with some parchment paper and lightly oil the paper.
  3. Opening up the fish cavity, stuff the fish first with the slices of fennel, then parsley, then layers of lemon, and finally the slices of butter on top.
  4. Lightly season the parchment paper with salt and pepper, place the fish on top, and season the top of the fish again.
  5. Tightly seal the oven tray with a double layer of aluminium foil.
  6. Roast in the oven for 13-15 minutes.
  7. Remove and serve immediately with some minted new potatoes and a fresh green salad.

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