Y&R Discussion Group

Topic: Sea Bass

I often order sea bass in a restaurant because I love it, but I never buy it to cook at home. I picked up a couple of filets at the store yesterday & decided to cook one tonight. I pondered how I was going to do this & I came up with this:

Pat dry filet with paper towel, rub with dijon mustard (just enough to coat) dredge in mixture of coarsley chopped roasted almonds & grated asiago cheese (pulse together in food processor). Place in glass baking dish, bake uncovered for 30 minutes in 375 oven.

To say it was to die for is an understatement!

Mmmmmmmm...what a great recipe. I'm going to try it.

I love fish and cook it about four times a week. I usually coat it with seasoned flour (white pepper, and a pinch of salt, and sometimes a little mustard powder), then pan fry the fillets in a little olive oil. When I turn them, I squeeze fresh lemon over them, and with about a minute to go I put a teaspoon of capers in with the fish. It is a great way to have flathead fillets or sea perch fillets - very easy, but tastes great.

BTW, this is a flathead. Ugly to look at, delicious to eat.

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I love fish too. My fave is pan seared ahi tuna but I think I have found a new favorite. I have never heard of the fish you posted. I wonder if we can get it here?....................Liz

Liz, I think it is only found in Australia and Papua New Guinea. It lives along the coast and in the lower reaches of estuaries. The flesh is sweet and tender, but it is full of fine bones so it is best filletted. When I was a kid, I remember catching an 8lb flathead at Mallacoota in eastern Victoria. It was a whopper. We threw it back because it was so big it would have been as tough as an old boot to eat.....Rose Bush....eom

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Posted by: rushlan
Date posted: Mon Nov 2 23:35:59 2009
Message:
Sea bass is a favorite fish of mine.  I do not see it in the markets very often so when I do I pick some up.  I usually just grill it simply with salt and pepper.  I prefer fish without sauces or a crust.  I do have to save your recipe sounded quite good though. 

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I am very much a texture person & the coarsley chopped almonds provided the perfect texture. This recipe was SO easy, it's like cheating to get a dish that tasted SO good....................Liz

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