|How to Store|
Air Flown Fresh Sea Bass Whole
▼Air-Flown Fresh Fresh Sea Bass Guidelines▼
*PLEASE TAKE NOTE*
Weight per piece will be between 600-700g. Sold by piece.
Our Air Flown Fresh Sea Bass is flown in upon request. This is to ensure that you get the freshest quality.
Order by the end of Tuesday for delivery on Monday in the following week or,
Order by the end of Saturday for delivery on Friday in the week ahead.
We do not deliver on Sundays & Public Holidays.
Air Flown Fresh Sea Bass purchases enjoy complimentary cutting and vacuum sealing.
Please indicate your option in your remarks at the check out page.
2 options are available below.
Option 1 : Whole fish, Cleaned and Gutted
Option 2 : Fillet Cut and vacuum packed. Head and Bones packed separately.
During cutting, weight of product decreases due to trimmings.
Sea Bass is one of the finest fish in the sea with a silver coloured skin and superb delicate flavour due the natural oils carried in the firm but flaky flesh.
Sea bass is best treated simply, many customers steam of poach our fillets however they can be roasted or grilled.
- Air Flown Fresh
- From Scotland
- Weight would be between 600-700g
- Whole-Gutted and Cleaned or Fillet Cut Skin On, Head and Bone Return.
- All cuts come with skin on
- Weight includes bones
- Weight indicated is the minimum what you will receive
Italian baked sea bass
A simple but flavoursome oven-roasted fish supper that’s easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish.
About 290g jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nut
handful roughly chopped parsley
Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.