How to Cook Sea Bass 

Before learning how to cook sea bass, learn a little of its background to help better with your recipes. The sea bass is a very popular fish but most fish which are referred to as sea bass are actually not bass. The black sea bass, found in the Atlantic Ocean and striped bass are true bass. Because of the common qualities in the large types of fish referred to as “bass” they can be intermixed in the sea bass recipes without much notice.

When you learn how to cook sea bass you will find that this white lean saltwater fish is absent of a lot of fat and oil. This means careful cooking is requires to retain the moistness in the flesh. The meat can dry out very easily when cooking. Cooking methods like steaming, poaching and sautéing will help to supply extra moisture. This does not mean that cooking is limited to those methods. As long as regular basting is done throughout the cooking time, baking, broiling and grilling can also be done.

If you are learning ways on how to cook sea bass, you might want to know that you can substitute this fish with other types of bass or other white fish. This deliciously flavored fish can be purchased whole, in steaks or in fillets. It is especially suited for poaching and steaming.


  • 4 Pounds sea bass or other white fish
  • 4 Fresh tomatoes, peeled and sliced
  • ¾ Cup olive oil
  • 1 Cup white wine
  • 2 Tablespoons chopped parsley
  • 1 Clove garlic, pressed
  • Salt/pepper to taste
  • 1 Teaspoon dried basil
  • 1 Cup bread crumbs
  • Feta cheese

Preheat oven at 375 degrees.

Place fillets of bass in a baking dish.

In a bowl combine the olive oil, wine, parsley, garlic, salt, pepper and basil.

Add sliced tomatoes to the mixture and stir to coat tomatoes.

Place the tomato slices on top of the fish fillets and dump liquid evenly over the top.

Sprinkle bread crumbs over the top.

Bake in oven for 40 minutes.

Remove from oven and top each fillet with a slice of feta cheese.

Place under broiler for 2 minutes and serve.


Ceviche is a popular appetizer in many Latin American countries. The dish consists of very fresh raw fish marinated in citrus, usually lime or lemon juice. The acid of the juice cooks the fish and firms the flesh.

  • 1 Pound sea bass, filleted, de-boned and diced
  • 2 Tablespoons finely diced celery
  • 3 Tablespoons finely chopped cilantro
  • ½ Tablespoon finely chopped parsley
  • 1 Large finely chopped onion
  • 1 Finely chopped bell pepper
  • 6 to 8 Lemons
  • ½ Cup white vinegar
  • 3 Bay leaves
  • Vegetable oil
  • Salt/pepper to taste

Place the fish in a glass bowl and add all the other ingredients. 

Cover and marinade over night in the refrigerator.
Serve cold with a hot sauce and garnish with avocado slices.


  • 1/3 Cup mayonnaise
  • 1 Tablespoon sweet pickle relish
  • 1 Tablespoon chopped fresh dill
  • ¼ Cup melted butter
  • 1 Teaspoon lemon juice
  • 1 Pound bass fillets

Heat grill

In a small bowl combine the mayonnaise, relish and the dill. Blend well and set aside.

In another bowl, combine the butter and lemon juice.

When grill is hot, brush grill rack with oil.

Place fish on grill rack 6 inches from the heat.

Brush with butter mixture until it is finished cooking.

Cook about 9 to 10 minutes or until it begins to flake.

Serve with the mayonnaise sauce.


This is a very delicious recipe when you learn how to cook sea bass.

  • 2 Pounds striped bass steaks
  • 4 Large cloves crushed garlic
  • Black pepper
  • ¼ Teaspoon ground cumin
  • ½ Teaspoon oregano
  • 1 Teaspoon achiote or annatto (Product extracted from the seeds of the evergreen)
  • Salt
  • ½ Cup bitter orange juice (Make by combining 2/3 orange juice with1/3 lime juice)
  • ½ Cup olive oil
  • 1 Large thinly sliced onion
  • 2 Cloves minced garlic
  • 2 Sliced tomatoes
  • 2 Medium red bell peppers seeded and sliced
  • 1 Fresh hot pepper seeded and chopped (Use plastic gloves to chop-keep away from eyes)
  • 2 Tablespoons chopped parsley

Put fish steaks on a platter in a single layer.
Make dressing with garlic, fresh black pepper, cumin, oregano, achiote, salt to taste and enough orange juice to make a thin paste.
Coat the steaks on both sides with mixture and let stand for 30 minutes.
Pour a little olive oil (only enough to coat pan) in shallow baking pan large enough to hold fish steaks.
Arrange fish fillets in pan pouring extra marinade in pan.
Top steaks with onion, minced garlic, tomatoes and peppers; pour rest of oil over the fish.
Cover and cook over low heat until the fish loses its translucent look about 15 minutes.
Sprinkle with parsley and serve with rice and fresh hot tortillas.


  • 2 ½ TO 3 Pounds sea bass fillets
  • ½ Cup butter
  • Lemon juice
  • 1 Tablespoon dry white wine
  • Salt/ pepper to taste
  • Paprika
  • Parmesan cheese (Grated)

Preheat oven to 425F degrees.

Place butter in a shallow baking pan; place pan in hot oven.

NOTE OF CAUTION: Watch oven carefully; do not let the butter burn.

Sprinkle fish fillets with salt, pepper and paprika; place in sizzling butter.

Return pan with fish to oven for 10 to 15 minutes.

Turn fish over 1 time; baste with lemon juice during cooking.

Remove from oven and baste again with lemon juice and dry white wine.


Sprinkle fish with cheese and paprika; broil to melt cheese.

Serves 4.


Learn how to make sea bass with mushrooms.

  • 2 Tablespoons olive oil
  • 2 Pounds mushrooms (Mix fresh shiitake, chanterelle, etc.)
  • 5 Tablespoons cold butter
  • Salt/ pepper to taste
  • 3 Medium leeks (Green and white chopped fine)
  • ½ Cup chicken stock
  • 2 Tablespoons vegetable oil
  • 4 Sea bass fillets (6 ounces each 1 ½ inches thick)
  • ¼ Cup chopped fresh parsley

To Make the Sauce

Heat olive oil in a large skillet until almost smoking over medium high heat.

Add mushrooms stirring for 2 minutes; stir in 1 tablespoon butter and REDUCE HEAT to low. 

Cook until mushrooms are browned and pan is dry about 7 minutes; season with salt and pepper.

Put mushrooms in a saucepan; melt another 2 tablespoons of butter in skillet.

PREHEAT OVEN TO 450F degrees.

Add leeks to the skillet, cover and cook over low until tender stirring occasionally (10 minutes).

Season with salt and pepper; add leeks and stock to the mushrooms.

Season with salt and pepper and simmer for 3 minutes.

To Cook the Fish:

In a large oven proof skillet (Iron is good) heat vegetable oil until almost smoking.

Season the fish with salt and pepper; place in skillet skin side down.

Cook over high heat until skin is crisp and brown about 5 minutes.

Turn the fish over and transfer the skillet to the oven.

Roast about 4 minutes until thoroughly cooked.

TO SERVE cut remaining 2 tablespoons of butter into the sauce along with the parsley.

Divide sauce among 4 large plates; place fish fillets on top of sauce.