Gordon Ramsay Mediterranean Sea Bass Recipe

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 features delicious sea bass, roasted and served with Israeli couscous (pasta) and a 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.

All you need to do is season it with salt after it is crispy and brown it well. Gordon Ramsay’s Mediterranean sea bass has a touch of Mediterranean flavors in it that makes it extra savory.

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 the garlic after the shallots start softening. Overcooking can burn garlic and make the dish bitter. 
• Dry the fillet completely with paper towels before rubbing on the seasoning.
• Before adding the couscous, toast it slightly to add nutty flavor.
• Let the fish rest briefly before serving so it can develop its flavors.

Recipe Variation for Different Diets 

• Gluten Version: Use gluten-free sun-dried tomatoes instead of regular tomatoes, and quinoa instead of couscous.
• Keto Version: Swap regular couscous for cauliflower rice.

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. Consume 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. Don’t leave it uncovered for too long, as it can affect the texture of the sea bass and make it chewy.
• Stovetop: Add the sea bass and broth to a skillet. 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

Main CourseAmerican

Gordon Ramsay Mediterranean Sea Bass Recipe

Gordon Ramsay's Mediterranean Sea Bass is a perfect main course dish served with Israeli couscous and spicy sauce. The sauce is filled with aromatic flavors of oregano leaves, lemon zest, olives, garlic, and veggies.

Recipe by

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• Prep10 minutes mins
• Cook20 minutes mins
• Extra
• Total30 minutes mins
• Serves2
• Calories138kcal

Ingredients

1x2x3x

For the Mediterranean sauce

• Olive oil for frying
• 2 Baby Aubergines or 1 small, finely sliced
• Zest and Juice of 1 Lemon
• 2 Shallots peeled and sliced
• 2 Garlic cloves sliced or grated
• 1-2 Red Chilies deseeded and sliced
• 8-10 Sundried Tomatoes
• 125 ml ½ cup Dry White Eine
• 90 ml ⅓ cup Vegetable Stock
• 4 tablespoons Chopped Tomatoes or Passata
• 10 Cherry Tomatoes halved
• 2 tablespoons Kalamata Olives
• 1 Tablespoon Fresh Oregano Leaves

For the fish

• 4 Small Sea Bass Fillets skin on
• Sea Salt and freshly ground black pepper
• Olive oil for frying

To serve

• 460 g 2 cups Cooked Couscous (optional)

Equipment

• Frying Pan
• Ladle
• Non-Stick Pan
• Knife
• Plate
• Spatula

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 2 to 5 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.

Recipe notes

Nutrition

per serving

• 138kcalCalories
• 29gCarbs
• 5gProtein
• 2gFat
• 10gFibre
• 17gSugar
• 332mgSodium

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FAQs About Gordon Ramsay Mediterranean Sea Bass

More Recipes That You Can Try

Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe 

Flavorful Gordon Ramsay Steak Marinade 

Gordon Ramsay Beef Wellington 

Gordon Ramsay Taco

Conclusion 

The Gordon Ramsay Mediterranean Bass is a classic preparation for 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 party dinner. Just follow the recipe to make an excellent dinner for yourself and your family.