Sea Bass
Sea bass has a delicate texture and flavor. It's in high demand for restaurants as well as home cooking. It is rather like a white fleshed salmon. It's best flavor comes when the fish is at least 1.5 kg (3lbs) and up to 4.5 kg (10lbs) in weight. Some menus promote whole small fish to serve one person, but they lack flavor and depend very much on the seasonings used in the cooking to give any taste at all. Simple treatment is best - roasted, grilled or barbecued to make the skin crispy. Steaming or poaching is better if it's larger to ensure the fish is cooked right through. At it's simplest, you can fillet the fish off the bone (or ask your fishmonger to do this for you) and brush with olive oil and a twist of black pepper. Measure the fillets and use the formula of one inch thickness for 10 minutes total cooking time under the grill or on a barbecue, turning and basting frequently. You'll know it's done when you press the flesh and it's firm - don't burn your finger though, because it will be hot :-) Alternatively, cook it whole but gutted, pop some rosemary in the cavity and a few lemon slices, brush with oil and pepper and bake in a hot oven for about 30 minutes, until the flesh is cooked.
Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease
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