Sea Bass Roe a la Plancha

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Available from late spring to early summer, fresh sea bass roe is a delicate and special thing. Ask your fishmonger to save some for you. Delicious with raw fennel salad and alioli.


  • 400 g sea bass roe
  • Maldon salt
  • 3 tablespoons good-quality extra virgin olive oil


Season the roe well with salt and set aside for 10 minutes. Heat a heavy-based frying pan or plancha pan over a high heat. Pat the roe dry with kitchen paper and then rub all over with a small amount of the olive oil. Place in the hot pan, cook until golden brown underneath, then turn them over and colour the other side. At Morito we half cook them, so they are a little bit rare (and soft) in t