Cornish Roast Sea Bass

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Cornish Roast Sea Bass

Cornish Roast Sea Bass is a traditional English recipe (from Cornwall) for a classic dish of sea bass that's stuffed and roasted with butter to cook. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Roast Sea Bass.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

3–4

Rating:

Tags : Beef Recipes Bread Recipes British Recipes English Recipes

Sea bass, an excellent eating fish is commonly caught off the coast of Cornwall and makes an excellent roast fish. This recipe calls for a large fish of about 1.5kg (or use three smaller fish of 500g each).

Ingredients

1 large sea bass (about 1.5kg) or 3 small sea bass (about 500g each), cleaned and scaled
90g shredded suet
1 tbsp fresh parsley, finely chopped
120g fresh white breadcrumbs
sea salt, to taste
freshly-ground white pepper, to taste
milk to moisten
60g butter
1 tbsp finely-chopped parsley.

Method:

Begin by making the parsley butter. Combine the 60g butter and 1 tbsp parsley in a bowl and stir to combine. Form into a roll, place in greaseproof (waxed) paper and set aside in the refrigerator to harden.

To stuff the fish, mix together the breadcrumbs, 60g of the suet and the remaining parsley in a bowl. Season to taste with a little salt and white pepper then pour in a little milk to moisten the mixture. Use this mixture to stuff the fish then arrange in a greased baking tray. Sprinkle over the remaining suet then season with sea salt. Transfer to an oven pre-heated to 200°C and roast for about 25 minutes, basting frequently with the melted suet.

The fish is done when the skin is golden brown and the flesh flakes easily with a fork. Arrange the cooked fish on a serving dish, slice the parsley butter into rings, arrange on top of the fish and serve immediately.