12 Best Rated
Dishes with Sea Bass

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color – from pink to white. The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. For ceviche, fresh fish is an imperative, as fish and shellfish that are not fresh can cause food poisoning. Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught. Fish for ceviche can be divided into three categories: firm, medium, and soft. The dish was originally made by the natives who marinated fish and amarillo chiles in the juices of a native fruit called tumbo, which was replaced by lime juice when the Spanish brought limes and onions to the country. The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Traditionally, it is served on a bed of lettuce with tiny pieces of corn, chunks of sweet potato, and boiled yuca. Cancha, a variety of popcorn made from large corn kernels toasted in salt and oil provides an ideal side dish. The dish is traditionally served at cevicherias, specialized ceviche restaurants that can be found all over the country, and it is so popular that it even has its day, known as National Ceviche Day.Expand

Tapado de pescado is a flavorful Honduran specialty soup featuring ingredients such as white fish (snapper, haddock, bass), coconut milk, plantains, yucca, squash, yams, onions, and seasonings. The soup has a slightly sweet flavor due to the usage of coconut milk, and a creamy texture due to the richness of various vegetables. Tapado de pescado is so popular that the indigenous Hondurans known as Garifunas usually sell it to tourists on local beaches.Expand

Ciorbă de peşte is a type of traditional Romanian sour soup made with vegetables, rice, fresh fish, and borş. The fish, 3 or 4 types (either sea bass, bream, halibut, carp, crucian, catfish, gray mullet, or luce), is boiled with a handful of rice and vegetables such as onions, carrots, potatoes, and a thick slice of celery root. It’s seasoned with borş, parsley, and lovage, then served while still hot.Expand

Spigola al forno is a traditional fish dish with many variations. Although there are many variations, it's often made with a combination of sea bass, garlic, parsley, breadcrumbs, olive oil, lemon juice, salt, and herbs such as thyme, marjoram, or rosemary. The sea bass is scaled, washed, gutted, and then stuffed with chopped parsley, garlic, and herbs. The fish is placed into an oiled baking dish, seasoned with salt, sprinkled with breadcrumbs, and drizzled with a mixture of lemon juice and olive oil. Spigola al forno is then baked in the oven for about half an hour before it's ready to be enjoyed.Expand

Pla sam rot is a traditional fish dish originating from Thailand. The dish is usually made with fish such as sea bass, tilapia, or snapper. The three-part sauce is made with a mixture of tamarind (sour), palm sugar (sweet), fish sauce (salty), and additional ingredients such as garlic, coriander, hot peppers, shallots, Thai basil, and oil. The fish is fried in oil and the sauce is then spooned over the fish. Pla sam rot is traditionally served on a platter as a shared meal, with steamed jasmine rice on the side.Expand

Baliq levengi is a traditional fish dish originating from Azerbaijan. The dish is usually made with a combination of fish, onions, walnuts, dried fruit such as raisins, butter, salt, and pepper. First, the fish is rubbed with salt and the cavity is stuffed with a mixture of ground walnuts, grated onions, raisins, butter, salt, and pepper. The cavity is sewn shut or skewered to keep it intact, and the fish is then baked in the oven until fully cooked. Once done, baliq levengi is presented on a platter and it’s often garnished with pomegranate seeds and onions rings. It’s recommended to serve the dish with rice pilaf on the side.Expand

Bar au beurre blanc is a traditional fish dish prepared with sea bass (also called loup de mer) as the main ingredient. The fish has a delicate flavor, and it's poached in a lightly flavored court-bouillon in this dish, either whole or after it's been cut into sections. The beurre blanc sauce is made with a combination of shallots, wine vinegar, court-bouillon, and butter, while a bit of fresh cream may be stirred in at the end. In order to finish the dish, the sea bass is served with the beurre blanc sauce.Expand

Blaff is a traditional Caribbean dish that’s especially popular in St. Vincent and The Grenadines. This fish dish can be made with many types of fish and seafood, but it’s most commonly made with a combination of cod or sea bass, onions, garlic, hot peppers, lime juice, chives, thyme, allspice, cloves, white wine, oil, parsley, and salt. The fish is marinated in a mixture of minced onions, lime juice, chopped hot peppers, and parsley. The marinade is then mixed with white wine, water, oil, thyme, allspice, cloves, and salt, and the fish is then dipped in the sauce. The dish is simmered for about twenty minutes over low heat, it’s garnished with parsley, and then served. The fish can be served in the brothy sauce or separately. It’s recommended to serve rice pilaf as an accompaniment to blaff.Expand

Spigola in agrodolce is a traditional fish dish. The dish is usually made with a combination of sea bass, onions, olive oil, bacon, sugar, butter, flour, salt, pepper, and lemon juice. The fish is cut into slices, seasoned, and bronwed on both sides with onions and bacon that have been sautéed in olive oil. Sugar, flour, butter, and lemon juice are cooked into a sauce that should be slightly thick. The sauce is poured over the fish and it's simmered for a few more minutes before serving. This dish can also be made with other fish, if desired.Expand

Marake kaloune is a traditional fish stew originating from Djibouti. The dish is usually made with a combination of fish fillets (often tilapia or sea bass), potatoes, onions, okra, eggplants, tomatoes, garlic, tamarind paste, salt, pepper, parsley, rice, and oil. The potatoes are browned in oil and then mixed with the onions, okra, tomatoes, eggplants, tamarind paste, and garlic. The ingredients are seasoned with salt and black pepper before they're mixed with the fish and rice. The mixture is covered with water, brought to a boil, and then simmered until the rice is tender. Marake kaloune is garnished with chopped parsley and served while the stew is still hot.Expand