Whole European Sea Bass, product of Greece, sold per piece, minimum weight; 454g.

Can be purchased scaled & cleaned, scaled or whole with scales and innards intact. 

Try our featured recipe with this product:

Baked European Sea Bass

INGREDIENTS

• 1 Whole European Sea Bass

• 1 bunch Fresh Cilantro, chopped

• 1 cup Lemon Juice

• 1 cup Olive Oil

• 6 Garlic Cloves, minced

• 1/2 cup Tahini

• 1/2 cup Chinese Pine Nuts

• 1 tbsp Butter

• Salt & Pepper, to taste
  

DIRECTIONS

1. Preheat oven to 375°. Rinse inside and outside of fish well. Pat dry with paper towels. Place a large slice in the belly of the fish, and season inside and outside of fish with salt and pepper.

2. Mix tahini and remaining ½ c lemon juice until creamy. If it is too thick, add water until creamy. Heat butter in pan and add pine nuts. Cook until toasted and nuts become fragrant. 

3. After 30 minutes, uncover fish, and bake an additional 7-8 minutes until golden brown. Pour tahini sauce over fish and garnish with toasted pine nuts.