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Seabass baked

Seabass baked Recipe
Watch Seabass baked Recipe Video
INGREDIENTS FOR
x Wild Bass, scaled and gutted
75
g fennel celery
50
g spring onion, sliced
10
g ginger
Rapeseed oil
25
ml soy sauce
25
ml white wine
Seasoning
10
g mixed fresh herbs for stuffing the cavity
Lay out aluminium foil with baking paper on top.

Make a bed of the vegetables for the fish.

Pour over soy sauce and wine. Score the fish.

Stuff the herbs into the cavity.

Drizzle with oil and coat both sides. Season to taste.

Place fish onto bed of vegetables.

Wrap the fish and vegetables in the foil.

Pop in the oven at 195 degrees for 15mins.

Cut open parcel and serve.