Farmed Seabass Gutted & Scaled 養殖鱸魚 (已清內臟)

From: 849.00 $

The Seabass is one of the most popular fish. You will like it for its delicacy and its firm white flesh. Sea bass have very few bones and can be cooked whole or fillets. It is traditionally grilled in an oven but it can be also be eaten braised, fried or poached.

Case of 3 KG. The French Farmed Seabass is only available for the Monday, Tuesday, Thursday and Friday deliveries.

 

You can choose among 2 different sizes:

  • 400-600G
  • 600-800G

Product Features: Gutted, Scaled

 

Origin: Turkey

 

French Name: Bar d’elevage vidé et écaillé (Dicentrarchus labrax)

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Description

                                                 Whole Striped Bass with Lemon and Mint

 

                                                                                                                                                                  Time: 30 mins

                                                                                                                                                                      Serve: 4

                                                                     1 lemon, cut in half                                                                                                             1 2-pound whole striped bass, cleaned, scored to bone in 4 places on each side

                                                                     5 tablespoons extra-virgin olive oil                                                                                  1/2 cup chopped green onions (about 2)

                                                                     3 tablespoons (packed) chopped fresh mint plus 4 whole sprigs                                 1 tablespoon fresh lemon juice

                                                                     2 teaspoons dried oregano                                                                                              1 large garlic clove, coarsely chopped

 

  1. Arrange rack 6 inches below broiler. Preheat broiler. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil.
  2. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper.
  3. Reserve 3 tablespoons sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.
  4. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.
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