I have recently rediscovered my passion for good food and cooking, so much so that I'm thinking of joining a cookery class to improve.
I love fish and seafood, and also the mixture of hot and sweet/zesty, and two days ago, I went and bought a bass, (sea bass? not sure, how many kinds
of bass are there?)
My on the spot recipe I came up with that day (for one fish):
I used a degutted and descaled whole bass, but was very bony. So deboned fillet might be an option.
1 Garlic clove, crushed and very finely chopped
1 Small or half a large lemon
2 or 3 Spoonfuls of chopped parsley
Some finely chopped fresh hot chilli or dried (amount to taste I guess, could also go well with sweet chilli instead, I shall try that next time)
Grinded Black peppercorns
A pinch of sea salt
In a small bowl mix a spoon or two of olive oil, squeezed half a lemon juice (I also added grated zest from the skin), and add the chopped garlic,
chilli and parsley.
With the the whole bass, make sure its degutted and cut through the middle up until the spine (so that you can open it up)
WIth a spoon spread the mixture inside the fish so that it covers nicely the whole length.
Close the poor stuffed fish, and sprinkle the top with a bit of olive oil, then a pinch of salt and the black pepper.
That's it really.
Now the best would be to grill it on an open barbeque like our ancestors did. But living in a big city, I don't have that luxury, you can make due
with the lowly oven, mine has a grill setting that compares to heating a metal bar with a candle and then trying to cook something with it.
Anyways, make sure you preheat it on a high heat for a good 5 minutes before putting the fish in.
10 to 15 minutes should do it, or until the skin begins to get nice and crispy.
Depending on individual ovens.
Mine came out cooked almost perfectly, a bit crispy on the outside and nice and juicy flesh on the inside.
And it was in all honesty the best thing I had in ages.
I accompanied it with some tomato salad, which was also amazing, and some grilled veggies (not so amazing, dont go well with the fish flavours)
Some suggestions are highly appreciated.
Now, who's got Gordon Ramsay's number?