Wanna have sea bass? Bake it, roast it, or pan-fry it! If you do it Gordon’s way, you’re gonna hit the top-notch notes. So, out of all the sea bass recipes, Gordon Ramsay’s Mediterranean sea bass is the one that you should definitely try. It has a delicious sea bass roasted and served with Israeli couscous (pasta) and homemade spicy sauce. Hop in to learn more.
The sauce for Gordon Ramsay’s Mediterranean sea bass is flavored with multiple veggies, tomato sauce, lemon zest, and white wine. Add chopped cherry tomatoes, oregano leaves, lemon zest, and olives to the sauce at the end (just after you remove the pan from the heat). Drain the eggplant in a kitchen towel after it’s cooked.
Avoid adding eggplant before the saucepan; the pan and oil are hot to prevent it from becoming soggy. Season it with salt after it is crispy and brown in color. Gordon Ramsay’s Mediterranean sea bass has a touch of Mediterranean flavors in it.
The sauce is super delicious and stays for 2 to 3 days in the refrigerator. The longer it stays, the tastier it is. Try this recipe once, and it’ll be your favorite sea bass recipe. Read the lists of the equipment and ingredients mentioned below.
Expert Tips That I Recommend
- Make sure you cook the eggplant nicely. Also cook the slices in a single layer, not all at once. Cooking them in batches helps them develop a nice golden-brown color.
- Always add garlic after the shallots have started softening. Overcooking can burn garlic and make the dish bitter.
- You need to dry the fillet completely with paper towels before you rub seasoning on it.
- Before you add the couscous, slightly toast it to add nutty flavor.
- Let the fish rest briefly before you serve it so it can develop its flavors.
Recipe Variation for Different Diets
- Gluten Version: You can use gluten-free sun-dried tomatoes instead of regular tomatoes and quinoa instead of couscous.
- Keto Version: You can swap regular couscous with cauliflower rice.
Nutritional Information
| Calories | 1045 kcal |
| Carbohydrates | 164 g |
| Protein | 68 g |
| Fat | 10 g |
| Cholesterol | 181 mg |
| Sodium | 659 mg |
| Fiber | 18 g |
| Sugar | 17 g |
Storing And Reheating This Recipe
Storing
- Allow the sea bass, sauce, and couscous to cool completely. Then place the sea bass in an airtight container and the sauce and couscous in separate containers, then refrigerate. Make sure you consume it within 1-2 days. But keep the temperature at 4 degrees Celsius or below.
Reheating
- Oven: First, preheat the oven to 350°F. Then add the sea bass to an oven-safe dish and cover it lightly with foil. Now heat for 8-12 minutes. Do not keep it uncovered for too long, as it can affect the texture of the sea bass, making it chewy.
- Stovetop: Take a skillet and add the sea bass along with some broth. Then gently warm for 8-10 minutes. But you need to keep the skin side down and toss it. Then gently warm the sauce and couscous in a different pan.
What To Serve With This Recipe
The Gordon Ramsay Mediterranean Bass pairs well with roasted green beans or steamed edamame. You can also serve it with healthy creamy spinach or some crunchy Brussels salad, adding a refreshing splash of flavor to the bass. Otherwise, you can add any iced tea or smoothie to keep it filling and satisfying. You can explore your other options, too, and devour them.
Printable Version
Gordon Ramsay Mediterranean Sea Bass Recipe
Ingredients
Equipment
Method
- Take a large frying pan over medium-high heat. Add a slice of aubergine and fry for 2 to 3 minutes, tossing occasionally, until it is crisp and brown.
- Wipe out the pan, drizzle in some oil, and cook the shallots and garlic until soft. Add the chili and sun-dried tomatoes. Then pour in the white wine and let it bubble for approximately 30 seconds.
- Add the stock and tinned tomatoes, then add the halved cherry tomatoes, olives, and oregano, and drizzle with olive oil and remaining lemon zest.
- Heat a tablespoon of olive oil in a separate nonstick pan over high heat, then score the sea bass skin with a sharp knife, season, and lay skin side down. Cook for 1 to 2 minutes, until the skin is crisp, then flip. Then drizzle with olive oil and squeeze over lemon juice.
- Divide the couscous between plates, spoon the sauce around it, and place the fish on top, skin side up. Arrange the crispy aubergines around the outside and drizzle with all the olive oil.
Tried this recipe?
Let us know how it was!FAQs About Gordon Ramsay Mediterranean Sea Bass
Can I use frozen sea bass for the recipe?
Yes, you can use it, but make sure it’s fully thawed. It is important to dry it thoroughly before adding seasoning so that the seasoning adheres well and sears properly. Dry skin is key to enjoying a crispy texture.
Why is the sea bass sticking to the pan?
If the sea bass sticks to the pan, it is usually because the pan was not hot enough or the fish was wet. Also, it’s important to let the fish remain in the pan undisturbed for some time so it forms a crust.
How do I fix tomato sauce if it is acidic?
You can fix it by adding some olive oil or a pinch of sugar. Do not add too much seasoning to it.
How do I know when the sea bass is cooked?
The easiest way to know if the sea bass is cooked is when it flakes easily and turns opaque. Do not overcook, as it becomes rubbery.
More Recipes That You Can Try
Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe
Flavorful Gordon Ramsay Steak Marinade
Conclusion
The Gordon Ramsay Mediterranean Bass is an ultimate classic preparation for all seafood lovers. The sea bass is prepared in exotic flavors of oregano, tomatoes, briny olives, and a finishing touch of citrusy lemon. Trust me, you can enjoy it as a weeknight treat or as a dinner for a party. All you need to do is follow the recipe and make an excellent dinner for yourself and your family.
