Sea Bass

The Serranidae family includes 475 species of fish—and any number are sold under the name sea bass. For cooking purposes, sea bass can be used interchangeably in recipes, but when in doubt, ask your fish monger or seek out two varieties that are particularly flavorful: black sea bass from the American side of the Atlantic and branzino, a European sea bass. Sea bass have a flaky white flesh and a mild flavor that make them excellent in most preparations—cookbook author Sophie Dahl calls sea bass a "good date dinner" because it's elegant yet easy. Wondering how to use this popular family of fish? Look to the F&W guide to sea bass, which includes healthy Mediterranean-inspired recipes, restaurant-worthy dishes to make at home and more.

Most Recent

Sea Bass Crudo with Mango and Cilantro

This platter of seasoned raw fish, from chef Yoshi Okai of Austin’s renowned sushi omakase restaurant, Otoko, pairs firm, sushi-grade sea bass with vibrant flavorings. In addition to a tangy soy sauce, Okai adds fresh mango and tomato, along with minced garlic and cilantro. A final finish of olive oil and flaky sea salt bring all the flavors together. If you can’t find sushi-grade sea bass, feel free to substitute another variety of white firm-fleshed sushi-grade fish—just ask your fishmonger what would work best.

Crispy-Skinned Bass with Braised Lettuce and Green Goddess Dressing

Rating: Unrated
Baldwin’s three-step cooking process delivers evenly cooked fillets with crispy skin every time. First, a pan sear under pressure from a spatula starts the cooking and prevents the fillets from curling up. Butter then helps release the fillets from the skillet and adds flavor. Finally, a skin-side-down finish in the pan crisps up the skin for a shatteringly delicious bite.

Steamed Fish with Soy Broth

At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles.

Sea Bass with Sicilian Cherry Tomato Sauce

Debi Mazar and Gabriele Corcos riff on classic Southern Italian puttanesca with their Sicilian Cherry Tomato Sauce, here made with fresh tomatoes. The recipe calls for wild sea bass, but Mazar and Corcos like to make it with almost any fish, especially rich and oily ones like mackerel or bluefish. Slideshow: More Sea Bass Recipes   From SUPER TUSCAN by Debi Mazar and Gabriele Corcos. Copyright © 2017 by Debi Mazar and Gabriele Corcos. Reprinted by permission of Touchstone. 

Grilled Sea Bass with Marinated Eggplant

In this beautiful and super-simple recipe from Tom Colicchio, he makes a marinade with olive oil, chiles and a mess of fresh herbs that he uses to marinate eggplant before and after it’s grilled for extra flavor. Try this technique with other vegetables like peppers, summer squash, carrots – whatever is in season and at it’s best! Slideshow: More Sea Bass Recipes 

Steamed Fish with Spicy Broth and Cucumber

Instead of discarding fish bones, Food & Wine’s Justin Chapple uses them to enrich the steaming liquid (which also includes ginger, scallions, cilantro and sambal) for this sea bass. After it has been steamed, Justin strains that delicious broth and serves the fish in it. Slideshow: More Quick Fish Recipes 

More Sea Bass

Walnut-Stuffed Fish with Barberries (Mahi-e Fivij)

Traditionally, this deliciously sweet and sour stuffed fish is cooked with its scales, which prevents it from sticking to the pan. For scaled fish like the one here, Persian cook Mahin Gilanpour Motamed suggests brushing the pan with oil and lining it with parchment paper, so the fish comes out of the pan easily and intact. Slideshow: More Sea Bass Recipes 

Grilled Fish with Tapenade and Smoky Ratatouille

The key to this wonderful fish is to cook it on the bone, so it stays moist. It's inspired by a dish at the seafood restaurant L'Estagnol in Provence, France, with fire-roasted tomatoes and smoked salt used to mimic the flavor of L'Estagnol's wood-fired oven. Slideshow:  More Grilled Fish Recipes