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Richard Shepherd

Crusted Sea Bass

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Great British Chefs
Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 1.5 kg (3½ lb) whole sea bass
  • salt and pepper

Method

To make the farce, allow the butter to go soft and then thoroughly mix all the ingredients.

Preheat the oven to 190°C/375°F/Gas Mark 5.

Fillet the fish by cutting down either side of the backbone, removing it but leaving the head and tail on. (This can always be done by

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