Not all sea bass is on the verge of extinction. The North Atlantic striped sea bass that has been hand-line caught or trapped is okay, but not Atlantic sea bass that’s been bottom-trawled or caught in the southern Atlantic. Yes, it’s complicated. It is caught in the North Atlantic, from Norway to Senegal. Previously overfished, serious catch limits on striped bass were put in place until the population was able to recover.
The striped sea bass has a lovely sweet, white, textured fish. Combined with sea salt, herbs and lemon, it makes for a light meal, – best served with a light green salad.
WHOLE ATLANTIC SEA BASS WITH LEMON & HERBS
Preparation time: 35-40 minutes
Serves 2 generously, as a main course
2 whole Atlantic sea bass, gutted and cleaned (~600 g)
4 tablespoons of olive oil
sea salt and freshly ground pepper, to taste
1 organic lemon, sliced
4 cloves of garlic, sliced finely
handful of parsley and basil, chopped
1. Preheat oven to 400°F / 200°C.
2. Wash the fish. Using a paper towel pat dry the inside and outside of the fish.
3. Rub the skin with oil and season with salt and pepper (inside and out).
4. Stuff the fish with the sliced lemon, garlic and fresh herbs, then season.
5. Drizzle the fish with the rest of the olive oil.
6. Bake the fish in the lower bottom half of the oven for 25 minutes, or until the flesh is opaque at its thickest part.