There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.
Why buy line-caught Cornish sea bass
Cornish sea bass is relatively low-fat fish with a great source of protein. When purchasing your sea bass for this recipe, make sure that it is line caught in local waters.
- Line-caught sea bass is a sustainable, traditional fishing method of a simple hook and a line. This method of fishing has minimal environmental impact due to being small scale and not over-fishing., meaning there is no waste fishing. If small fish are caught, they are returned back to the water immediately.
- The quality and taste of line-caught fish is of a much higher quality compared to fish farms. It is believed to have a fresh taste as they are not exposed to pollution and debris.
Here is how to make Romy Gill’s Cornish sea bass recipe…
Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.
How to make the spice blend
- To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.
- Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.
- Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.
- Rub well, and then drizzle over olive oil and the juice of one lemon.
- Once the fish is evenly covered, leave in the fridge for one hour before cooking.
Cooking and dressing for the sea bass
- To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.
- While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.
- Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.
- Finally, add 1 tsp of olive oil and take off the heat.
- When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
What can you serve with sea bass?
Romy created a dish of roasted stem broccoli, served on a bed of creamy feta that pairs perfectly well with sea bass. The tasty, green crunch of the stem broccoli compliments the succulent, light flakiness of the fish that makes your taste buds sing! When served with feta cheese, it will a subtle burst of creaminess and silkiness as you take your first bite.
If you are looking for a lighter option, you can serve your cooked sea bass along with a simple cucumber salad. Easy, refreshing and bursting with flavour, adding cucumber to the dish will actually help elevate the flavours of the sea bass, making a deliciously balanced dinner.
Romy Gill and Maldon Salt
If you enjoy Romy’s culinary creations as much as we do, then get ready to ‘feast’ your eyes on other delicious recipes that Romy has made using Maldon Salt. From sensational Moong Bean Dal’s to a showstopping Orange and Cocoa Cake, the options are endless!
Plus, we also had the opportunity to do a Q&A with Romy about her heritage and her top food recommendations when celebrating Diwali. Pour yourself a cup of tea and get seated for a wonderful read.