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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: 4.5 star rating

Tags : Beef RecipesBread RecipesBritish RecipesEnglish Recipes

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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.