{"id":5659,"date":"2026-03-06T09:50:33","date_gmt":"2026-03-06T09:50:33","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=5659"},"modified":"2026-03-06T09:51:29","modified_gmt":"2026-03-06T09:51:29","slug":"rachelles-sea-bass-for-spring","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=5659","title":{"rendered":"Rachelle's Sea Bass for Spring"},"content":{"rendered":"
\n
\"\"<\/figure>\n<\/div>\n\n\n


Sea Bass for Spring <\/strong><\/strong><\/p>\n\n\n\n

Spring is in the air, We've had some wonderful weather this week, And certainly the temperature has risen, When it's spring, I don't know about you, but I want to eat lighter food. And my favourite lighter food Is fish, My go-to fish. Is normally. Salmon., and I really like cod. But that is so expensive nowadays., In Israel, I used to eat Dennis, Which in the UK is sea bream,<\/p>\n\n\n\n

On a recent supermarket visit I found sea bass with a yellow sticker I took it home to eat that day. Since then, Sea bass has become my favourite fish, it is light and delicate. and very easy to prepare.<\/p>\n\n\n\n

You can cook sea bass, on and off the bone as a whole fish, or I prefer it as fillets with the skin on. It is a fish that will take strong flavours like chilli, But I'd prefer mine very simply made. Which can be cooked either, under the grill, In an air fryer, or in a pan.<\/p>\n\n\n\n

 What ever way you cook it remember that fish over cooks very easily and carries on cooking once removed from the direct heat, therefore its better to slightly undercook it to allow for it to have resting time.<\/p>\n\n\n\n

Ingredients. Serve 2. You can multiply this by any number you want<\/strong>.<\/p>\n\n\n\n

Allow one fish or two fillets per person.<\/p>\n\n\n\n

A teaspoon of extra virgin olive oil.<\/p>\n\n\n\n

Ground black pepper To taste<\/p>\n\n\n\n

Ground sea salt. To taste.<\/p>\n\n\n\n

The juice. of half a lemon.<\/p>\n\n\n\n

Half a teacup 0f chopped dill (optional.)<\/p>\n\n\n\n

A knob of butter or plant butter.<\/p>\n\n\n\n

2 spring onions chopped<\/p>\n\n\n\n

Method <\/strong><\/strong><\/p>\n\n\n\n

Wash the fillets under cold water and try with kitchen towel, place them on a dish and add the lemon juice, dill, spring onions, salt, pepper and oil and leave to marinate in the fridge for at least 30 minutes.<\/p>\n\n\n\n

Decide how you prefer to cook the fish, personally I use the air fryer,<\/p>\n\n\n\n

If you are using the grill<\/strong> heat it first, I always put silver foil on top of the rack<\/p>\n\n\n\n

Place the fish and marinade on the foil add the fish with little dots of butter all over.<\/p>\n\n\n\n

Grill the sea bass fillets <\/strong>for 3-5 minutes each side, the skin should be crispy, the flesh opaque.<\/strong><\/p>\n\n\n\n

Pan-fry sea bass fillets<\/strong> heat the pan with the butter, let it melt, cook sea bass for a total of 5\u20138 minutes over medium-high heat. Sear skin-side down for 3\u20134 minutes until crisp and golden, then flip and cook for 1\u20132 minutes on the flesh side. The fish is done when it is opaque throughout and flakes easily with a fork. <\/p>\n\n\n\n

Air fryer fillets <\/strong>at 200\u00b0C   for 6 to 8 minutes for a crispy skin and flaky texture. Place fillets skin-side up in the basket, with the marinade under the fish, cook until the skin is crispy You can serve sea bass with salad, potatoes, rice, vegetables or on its own with a glass of wine and a relaxing evening ahead.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sea Bass for Spring Spring is in the air, We've had some wonderful weather this week, And certainly the temperature has risen, When it's spring, I don't know about you, but I want to eat lighter food. And my favourite lighter food Is fish, My go-to fish. Is normally. Salmon., and I really like cod. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-5659","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5659"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5659\/revisions"}],"predecessor-version":[{"id":5661,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5659\/revisions\/5661"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}