Steamed Sea Bass

Steamed Sea Bass

Fresh Sea Bass is a beautiful fish, full of flavour. I always cook my fish wrapped in foil on the BBQ at this time of year with a little oil and onion - the foil helps to retain all those lovely nutrients, plus it is quick and you can serve it in the foil, save washing up!
ServesPrep / Cooking TimeDifficulty
1 15 minutes 1

If you don't have a fishmonger local to you, most large supermarkets have a fish counter in store so you shouldn't have any problems getting what you want. Remember to ask them to fillet the fish for you, it will save you a fiddly job!


If BBQing is not an option, try a papiotte (as shown on the photo) but If you prefer to steam in the conventional way, use a tiered steamer for the best results but wrap the fish and vegetables in foil otherwise it will fall through the steamer compartment



1 fillet of fresh Sea Bass, filleted
1/2 red pepper, deseeded and finely sliced
1/2 green pepper, deseeded and finely sliced
1/2 onion, finely chopped
1 tsps of extra virgin olive oil
Salt and pepper
1 sprig of fresh parsley, finely chopped
1 Sprig thyme
Parsley to garnish


  • Place the peppers and onions and fresh herbs and white wine in the foil and lay the fish on top.
  • Add a little oil and season well with sea salt and freshly ground black pepper.
  • Fold the foil to a parcel shape but do this loosely, but leak-proof
  • Place on the hot griddle pan and cook for around 10 minutes, but also check that the fish is cooked through.
  • Serve with a sprig of parsley as garnish and a lovely green side salad to accompany.
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