Out & About Autumn 2018

FOOD & DRINK - SIMON RHODES

Keeping it simple Sea bass is easy to prepare and cook, and its soft, sweet delicate flesh lends itself to an array of accompanying flavours, says SIMON RHODES

C ooked whole or filleted sea bass can make a It is found wild in most European waters, from the Mediterranean to the ice cold waters of Norway, where the season for wild bass runs from the summer to the end of winter. This once abundant fish can grow up to 7kg in weight, but, due to the threat of stock levels, a virtual complete ban on catching and landing wild bass during 2018 has been imposed by the EU and the Department for Environment, Food and Rural Affairs. There are now in place very strict limits to the amount of bass caught by rod and line and static gear commercial fishermen; even recreational fishermen must not land sea bass. This ban will be in place until the stock levels recover and is reviewed by the EU governing bodies. So for many restaurants, fishmongers and bass lovers Mediterranean-farmed bass is the only option. It’s not all bad though and there are some positives. Farmed bass is still a good alternative; the price remains stable – relatively cheap – and we can order as many as we like, the size we like and it’s available all year round. It will also help the stocks of wild bass recover. Many restaurants prefer farmed bass because its consistency in size allows more defined portion control. wonderful addition to any barbecue or fancy dinner party.

RECIPE

Whole sea bass with olives and fennel In keeping with the Mediterranean theme here’s a recipe that just Ouzo-s with flavour For two servings you will need: 2 whole sea bass scaled, gutted & scored Fennel bulb quartered 400g cherry or plum tomatoes quartered 10 new potatoes par boiled and halved A red onion sliced A lemon sliced Handful Kalamata olives 100g butter Good quality extra virgin olive oil Fresh oregano Preheat oven to about 180°C 1. Place the fennel, tomatoes, potatoes and lemon into an ovenproof dish and drizzle with olive oil. 2. Add 50g of butter and roast in the oven for approx 15 minutes. 3. Add the sliced lemon and olives and place the whole bass on top and sprinkle with fresh oregano and bake in the oven for a further 12-15 minutes until the bass is just cooked. (After about 10 minutes in the oven, add the remaining butter on top of the fish.) Serve and accompany with some fresh lemon. Yamas!

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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