Lovely fish dishes by Categories

Clam & mussel Recipes

Shrimp - include New Orleans delicious shrimp recipe, Szechauan shrimp, with Garlic sauce and much more

Tuna steaks and cakes, Recipes | Mackerel

Salmon dishes & recipes - Find loads of delicious and to make smoked salmon recipes, risotto and Egg noodles with salmon fish, Cedar Planked Salmon...

Recipes with Haddock - Fish and Fillet, Smoked haddock and potatoes

Sea bream - Sea bream with chermoula tc.

Recipes with Sea bass | Catfish| Shark

Calamari Salad & Recipes

For cooking lobster - bouillon and recipes, with Toasted sesame, chilli and coriander, Traditional Boiled & Broiled.

SeaFood Blogger Recipes - Special Recipes by Bloggers, Food ideas, tips and tricks.

Seafood Tips - What You Really Need to Know about Seafood, if a fish is fresh or on the verge of spoiling,
Filleted fish and buying and After buying tips.

Restaurants - Some of the world's best fish restaurants around the world

Sea bass Recipes, tips and reviews

Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques

 Clean Blue Eating - a deltcious sense of seafoods

Recipes with Seabass

Sea bass by the Neapolitan Fishermen


In a large skillet heat oil over medium. Add onion and cook, stirring often, until softened or for about 5 minutes . Mix in garlic and cook for one to two minute or until fragrant. Add 2 cups water along with the tomatoes, wine, and lemon slices, and bring to a boil. Reduce heat to medium-low and simmer uncovered for next 15 minutes.


  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes,halved lengthwise
  • 1/2 cup dry white wine
  • 1 lemon, sliced into thin rounds
  • 4 4- to 6-ounce skinless Chilean sea bass fillets (note: can substitute cod or
  • halibut)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh Italian parsley, for garnish

Place the fish in the simmering liquid and cover and cook for about 10-15 minutes or until fish is opaque. Remove the fillets by using a slotted spatula and place one each into four bowls, then distribute the lemons and tomatoes evenly and tent each bowl
with aluminum foil to keep warm.

Now increase heat under the skillet to high. Boil the remaining liquid, stirring often, for about 5 minutes or until reduced by half. Season with pepper and salt. Remove foil tents from bowls Pour broth evenly over fish fillets and sprinkle with chopped
parsley and serve immediately.