Sea bass is best in the winter months and can be found whole, as steaks or as fillets.
A whole bass is perfect for a special occasion meal and is a favourite of the restaurant chef. Expect to pay a little more for sea bass but its tender, soft flesh and its delicate milky flavour is worth it. Unless you are used to handling fish, and sea bass in particular, ask the fishmonger to scale and trim the fish for you as this can be a tricky job. It can be poached, steamed, baked or cooked over coals but, whichever way you choose, take care not to overcook the delicate flesh. Use flavours like fennel, garlic, butter, olive oil and herbs like mint, parsley and coriander to complement this exquisite fish.