Skip to content

Recipe Series

Black Sea Bass

The word bass is common in the fish kingdom. Freshwater bass–largemouth, smallmouth, shoal, redeye, spotted, and others–are the most pursued inland game fish of America (just tune into any fishing program until your eyes start to close). But they are rarely found on restaurant menus and are even more scarce in fish markets. Along with striped bass, sea bass is the most important commercial bass. Although there are many related species, the most seen is the relatively small and quite attractive black sea bass of the North Atlantic. Its firm flesh makes it especially suitable for frying, steaming, broiling, or roasting whole. And its relatively simple bone structure-similar to that of grouper or red snapper–makes it easy to eat.


East Coast, Long Island


Fillets, Whole Fish


Sweet mild to moderate.


Tender and firm.


2.2 g fat per 8 oz.

8 g saturated fat
97 calories
60 g protein
41 mg cholesterol
68 mg sodium


Bake, broil, fry, or grill.


Black Sea Bass Fillets en Papillote with Citrus

Cook Time 30 minutes
Servings 4


  • 4 fillets Black Sea Bass (1 to 1½ lbs. total)
  • 1 naval orange peeled & sectioned
  • 1 grapefruit peeled & sectioned
  • 1 lemon peeled & sectioned
  • ¼ cup olive oil
  • salt & pepper to taste


  • Preheat the oven to 450℉.
  • Tear off a 1-foot square piece of aluminum foil (the more traditional parchment paper is acceptable) place a fillet of fish on it, then tap with a quarter of each of the citrus fruits, sprinkle with one tablespoon of olive oil, and salt and pepper.
  • Seal the package and repeat the process with the remaining fillets.
  • Place all the packages in a large baking dish and bake until fish is opaque and flaky about 20 minutes.
  • Serve the closed packages, allowing each diner to open his or her own at the table.

Black Sea bass Provencal Style

Cook Time 30 minutes
Servings 4


  • 2 tbsp olive oil
  • 2 med sized onions chopped
  • 1 tsp garlic minced
  • 2 cups tomatoes (fresh or canned) not drained
  • ½ cup dry white wine
  • 1 cup tiny Niçoise olive
  • ½ cup fresh basil
  • 1 sprig fresh rosemary or ½ tsp dried
  • 1 sprig fresh thyme or ½ tsp dried
  • salt & pepper to taste
  • 1 ½ - 2 lbs. fillets Black Sea Bass


  • Heat the olive oil in a large, steep-sided skillet or casserole over medium heat; add the onions and cook, stirring, until softened.
  • Add the garlic and tomatoes, raise the heat slightly, and cook, stirring occasionally, until some of the tomato juice bubbles away.
  • Add the wine and cook, stirring occasionally, for another 5 minutes.
  • Add the olives, half the basil, the remaining herbs, and some salt( remember that the olives are salty) and pepper.
  • Cook for one minute; submerge the fish in the sauce and cook over medium heat until the fillets are tender and white, about 8 minutes.
  • Garnish with the remaining basil.
  • Serve immediately, with crusty bread.