Sea Bass Marinated in Fresh Herbs and Olive Oil


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Sea bass is probably my favourite fish of all. Use only the freshest of fish for this recipe, but once in the marinade it will keep for a couple of days. This really must be one of the easiest starters of all time.


  • 1 X 675 g/ lb sea bass
  • 10 g/¼ oz fresh mixed herbs (dill, fennel, chives, tarragon, marjoram, parsley, olive oil)
  • 2 tsp sea salt
  • Freshly ground black pepper
  • 120 ml/4 fl oz olive oil


Scale and fillet the sea bass. Remove the few small bones that run from the head halfway down the length of each fillet with a pair of pliers. Using a thin-bladed, sharp knife, carve thin slices from each fillet as if carving smoked salmon. Each fillet should give at least 12 slices.

Remove the stalks from the herbs and mix the leaves together. Lay the slices of fish in a shallow container so they do not overlap. Sprinkle with half the sea salt and generously grind some fresh black pepper over the slices. Strew the herbs over the top, then pour on the oil. Press it all down to make sure that the oil covers everything. Leave to stand in the refrigerator for between 18 and 24 hours. (If you do not have a container large enough to take all of the fish in one layer, do not worry. Lay in one layer, cover with herbs, salt and pepper, then make another layer on top, repeating the process.)

To Serve

Simply transfer the fish to the plates, leaving the herbs in place on top of the fish. Pour the oil over and sprinkle with the remaining sea salt.