Sea Bass

Italian Style

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 medium onion, sliced thin
  • 1 green pepper, deveined, seeded, and sliced
  • 4 medium mushrooms, sliced thin
  • 4 slices sea bass (2½ pounds)


  • 1 teaspoon salt
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ½ cup tomato sauce
  • ½ cup fish stock
  • 1½ teaspoons arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the onion, green pepper, and mushrooms in the bottom of the presoaked pot, lay the slices of bass on top. Combine the salt, garlic, herbs, tomato sauce, and fish stock and pour over the fish.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 45 minutes.

When done, remove the pot from the oven and pour off the sauce into a heated saucepan. Heat and thicken with the arrowroot.

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