Saltwater cookbook: Whole roast sea bass

By March 25, 2016FOOD & DRINK

This fish dish by Scott and Babs at Woodfired Food in Mawgan Porth is great for sharing – and you can dunk fresh bread into all the tasty juices. Give it a try at the weekend; it’s the perfect dish for when you have friends and family around. Here’s how to make a whole roast sea bass with orange, bay leaves, pink grapefruit and fennel. 


1. Scale, gut and trim the fins from the fish, and slash 5 times down one side.
2. Make a ‘boat’ using tinfoil to catch all the juices, drizzle with olive oil and place the fish into it.
3. Season the fish with sea salt and sprinkle with fennel seeds. Peel the zest from the or-ange and grapefruit and place on top. Poke the bay leaves into the slashes on the fish with chunks of butter.
4. Drizzle olive oil over the fish and squeeze the juices from the citrus fruits all over it.
5. Put it into a pre-warmed oven at 200C for 10 minutes then remove and baste.
6. Pop it back in for another 10 minutes then take it out and let it rest for at least 5 more minutes before serving with fresh bread.

You will need:

• I kg (2lb 3oz) whole sea bass
• 1 grapefruit
• 1 orange
• 5 fresh bay leaves
• 100g (3½oz) butter
• Olive oil for drizzling
• Handful of fennel seeds
• Sea salt

This recipe comes from the Saltwater Kitchen Cookbook, £17.99, published by Muse Media. You can order your copy at

Photo by Mike Searle