I said yesterday whilst talking in the chat room that i was going out later on in the day for a spot of Sea fishing to catch fish for Dinner. Although the weather was wet and windy, it was ideal conditions for Bass. they unlike some of us enjoy a bit of rough!
Third cast of the afternoon standing on Portishead slipway i wound down into a good fish. To my glee and excitement i watched as a large Sea bass came thrashing and rolling through the surf.
The Recipe
Tonight i shall cook the bass for two people. It would feed four but what the hell, im sure you’d feast on it too, esp as for all intents and purposes, is free food…….foraged, hunted, gathered, call it what you will.
As i live by the sea i began planning straight away. This is what i would do.
De-scale, gut and trim the fish of fins and tail and remove gills.
At this time of year wild fennel is abundant and as we all know is a fabulous herb for whole sea bass. Therefore i shall fill the cavity with a good handful along with a whole lemon, salt & pepper and a good few knobs of butter.
Te whole fish shall be roasted and served with a wild sea vegetable panache. to include young sea purslane, sea beet, rock samphire and golden orache.