Bass with Clams

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

I can’t help but smile when looking at bass closely surrounded with piles of clams. Not only is it a dramatic and delicious dish, but it also reminds me of those trembling excited moments gazing down on a landed bass, with the clams closely resembling wet pebbles.


  • 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled
  • 1 tablespoon flaked sea salt
  • ground black pepp


Preheat the oven to 220°C/425°F/Gas 7. Trim the spiny fins from the bass with sharp scissors, taking heed to keep fingertips well away from the tips. Cut out and discard the gills if it hasn’t already been done for you.

Securely cover an oven shelf with a double thickness of ve