Farmed Sea Bass – Whole

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

Case of 5 or 3 KG.

Product Features: whole


  • 300g-400g (it means you will receive between 7 and 10 pieces if you order 3Kg or 12 to 16 pieces if you order 5Kg)
  • 400g-600g (it means you will receive between 5 and 7 pieces or 8 to 12 pieces if you order 5Kg)
  • 600-800g (it means you will receive between 3 and 5 pieces)

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: France, Turkey, or Greece

French Name: Bar d’elevage (Dicentrarchus labrax)

Packing: iced box

From: 629.00 $

Category Tag

                                                 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 the 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 the 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 a mini processor until coarse puree forms. Season the sauce with salt and pepper.
  3. Reserve 3 tablespoons of sauce. Spread the remaining sauce inside the cavity and over the fish, rubbing into cuts in the flesh. Place lemon slices and mint sprigs in the cavity.
  4. Broil fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.