If you've got any recipes for cooking with bass then we would love to hear from you!

I am an amateur sea angler and catch bass on rod and line from my small boat ("MAKO") off Plymouth.I do a lot of fish cooking, and Am convinced that this simple recipe is the best for bass.

  • Snip off fins with scissors.
  • Scrape off scales with back of knife.
  • Fillet bass.
  • Wipe fillet with kitchen paper to dry.
  • Put small amount olive oil in frying pan, and pinch off sea salt and blackpepper.
  • Fry skin side down for about 5 min until skin starts to brown.
  • Turn fillet over, turn heat down , fry for 1 to 2 min, then serve on warm plate with chips and salad.
  • Maybe a touch of balsamic vinegar on the chips.

Alternatively, the bass fillets are good served on rice with a chopped red chilli and a little soy sauce.

All the best,
John Shaw

My favourite seabass recipe - by Calvin Holland

Fresh Sea Bass
Tomatoes on the vine
Fresh Basil
Anchovies (in oil)
Olive Oil
White Wine
Sea salt
Freshly ground pepper
A nice lot of stone baked fresh bread

  • Wash Bass inside and out shake off water, Slash 3 times on each side, trim off fins and other spiky bits if you want with a pair of scissors.
  • Massage fish with olive oil
  • Season inside cavity and all over fish
  • Place in large roasting tray
  • Slice tomatoes in half through the middle & lay around fish slice garlic into slithers and place a piece on each tom scatter the rest on the fish.
  • Chop up anchovies finely and put a l bit on each tom Tear up basil leaves and place some on each tom scatter a few leaves over fish Drizel olive oil all over the toms Pour in glass of wine
  • Preheat oven to 220c. When hot, turn down to 200c and whack fish in for 20-25 mins.
  • Serve immediately from tray with lots of torn up bread to mop up juice - delicious !!!

Mackerel with Rosemary - by Stacey Collins

As teenagers, we handline caught mackerel from Lyme Bay and loved nothing better than seasoning it and putting it straight on a beach barbecue the same day.

I recommend a sprig of rosemary laid in the cavity of the fish along the back bone - rosemary was made for mackerel like it is made for lamb.

A little lemon juice helps cut through the oiliness of mackerel but you could try lime or grapefruit juice instead.

And make sure you get all the pleural membrane (the thin brown film) out when you gut them, it doesn't add a good flavour.

Diplode Shapes

Wrap Bass in a newspaper or two. Keep in ice at the bottom of an esky/cool box until the barbeque is hot. Place the whole soaking wet package on hot barbeque and turn a couple of times