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Baked Sea Bass on a Bed of Greek Salad

Sea bass fillets are so simple to cook and the benefits are huge, try this recipe for when you're after a light lunch

Baked Sea Bass on a Bed of Greek Salad

Baked Sea Bass on a Bed of Greek Salad

Sea bass fillets are so simple to cook and the benefits are huge, try this recipe for when you're after a light lunch

  • Serves: 2
  • Prepare: 10 Minutes
  • Cook: 8 Minutes
  • Difficulty: easy
Method & Ingredients

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS SUSTAINABLE FISH?​

Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur. 

Ingredients

  • 8tbsp olive oil 
  • 300g wild sea bass fillets 
  • salt 
  • cherry tomatoes (halved) 
  • 1 cucumber (chopped) 
  • 1 red onion (sliced) 
  • 100g feta cheese (cut into chunks)

Method

  1. Heat the oven to 220°C/ 200°C fan 
  2. Line a baking tray with greaseproof paper and place the fish skin side up on top 
  3. Brush the skin with olive oil and sprinkle on some salt 
  4. Bake for eight minutes or until the flesh begins to flake with a knife 
  5. For the Greek salad put the onion, feta cheese, cucumber and tomatoes in a small bowl, add the olive oil and mix 
  6. Place the fish on top of the salad for serving 
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The Organic Butchery The Organic Butchery The Organic Butchery

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS SUSTAINABLE FISH?​

Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur. 

Frequently asked questions

  • There is a wide spectrum of ways that fish can be caught or farmed, certification schemes help you identify which standards the fish you are buying has been subject too. At Coombe Farm Organic we stock sustainable fish – all either organically certified or approved by the Marine Stewardship Council (MSC). The Marine Stewardship Council (MSC) is an independent non-profit organization which sets a standard for sustainable fishing, look out for their blue label on fish products which reassures you it was caught by a responsible fishery in a sustainable way, ensuring healthy oceans and safeguards seafood supplies for the future.

  • We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.

  • Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.