Veiled Sea Bass with a Spicy Surprise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

The inspiration for “veiling” these sea bass came from chef Greg Malouf, who “veils” quails using vine leaves. As I had an excess of bottled vine leaves, and a few sea bass defrosting, it seemed appropriate to marry them. The vine leaves lock the moisture in as the fish is steamed and they also lend a very subtle sweetness. If using fresh vine leaves, blanch them in boiling water for a minute, or until pliable.