In a little dishy, you shall have a fishy when the boat comes in...
Today I cooked sea bass for the first time...
I didn't want to fry it, as that fills the whole house with the smell of fried fish for the rest of the day and probably the next as well. So I spent a short while on the BBC Good Food website and found lots of recipes for baked sea bass...
It seems that the basic method is to lay it skin side up on a baking tray lined with baking paper, drizzle with a little olive oil, salt and pepper and bake it at 180°C fan for 7-8 mins.
That's just a starting point;
I sort of followed a recipe where you thinly slice potatoes and red peppers, toss in a little oil, and put in the aforesaid lined baking tray, add half a lemon thinly sliced and Sprinkle on chopped rosemary, salt and pepper. I also added a handful of cherry tomatoes which were a bit flabby to enjoy in a salad.
Bake for 25 mins, turning halfway through, then top with the sea bass fillets and continue baking for 7-8 mins.
Oh me oh my. I'll be doing that again!
The washing up was easy too. Win win.
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There's a violin sonata which I'm racking my brains to remember who composed it. French. Not Ravel or Debussy, but one from the same era. It's the one where the violin and piano imitate each other. I can hear it in my head... any suggestions?
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I did a bit more January Cover Story Stitching. Goodness me, where has this month gone? Only a week left - how did that happen?
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Psalm 23 is finished, which I'm a bit sorry about. What next?
Now here's a nice coincidence; seven days left in January, and, starting at verse 2, seven lines in this poem.
At the risk of being irreverent, there is a wonderful bit in 'A Small Bomb at Dimperly', by Lissa Evans, in Chapter 5, when the person reciting this passage at a funeral forgets his words... I must look it out.
I used to cook sea bass for my husband, his favourite fish. I did much as you have done but wrapped it all in baking paper to keep the tastes in. Delicious!
ReplyDeleteI wandered about wrapping it in paper, but it turned out fine without. So easy!
DeleteHello, are you thinking of the Franck violin sonata in A minor last movement poco meno mosso?
ReplyDeleteNow it’s going round my head too!
Oh thank you so much! I've still got the earworm buf at least it's got a name now!
DeleteNice-looking recipe, thank you - I'll try this with our local farmed rainbow trout rather than quartering the spuds and baking them for a long time before I put in the fish. This one has the advantage of being a one-pan recipe.
ReplyDeleteI do like a one pan recipe!
DeleteI'm not a great fan of fish but if I would prepare some I'd use your method.
ReplyDeleteI think Ecclesiastes 3 is a good choice although for myself I prefer a more modern translation.
That's a good idea, I'll look up a modern translation today.
DeleteSea bass is my favourite and Ecclesiastes a very read Bible readings at funerals, thank you.
ReplyDeleteI guess I've got funerals on my mind, sorting out father's funeral with my brother at the moment. So far, so good!
DeleteIT'S THE CESAR FRANCK!!!! They have a sort of canon in the 2nd or 3rd movements- must be that! I had to listen to a pianist rehearse one of the other movements of that for about 7 weeks opposite my office when I worked at the Academy- I wasn't so fond of it after that!!!! Sea bass is tasty!!!
ReplyDeleteI was page turning in a concert once. That last movement goes so fast, and is just so black with notes that I kept getting lost!
DeleteI've never cooked it. It sounds as though it turned out wonderfully though.
ReplyDeleteI hadn't cooked it before either. I'll definitely do it again.
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