Chef Michael Hamilton shows his recipe for how to cook a whole black sea bass at the Surf Lodge in Montauk, Long Island.
Chef Michael Hamilton shows you how to cook a whole black sea bass from his kitchen at the Surf Lodge in Montauk, Long Island. He will be char-grilling it first and then finishing it off in the oven.
Before you start cooking, first you have to season the fish so it’s full of flavor when it’s ready to eat. When you’re seasoning, you want to be quite liberal with the salt. Sprinkle some salt onto the black sea bass and then pour some oil on it so it doesn’t stick to the grill. You can leave it on the grill for about three and a half to four minutes, before moving it into the oven. When it’s done grilling, have your oven at 350 degrees and let it cook there for about 8-10 minutes.
While the fish is cooking, you can make your vinaigrette dressing to complement the fish. First take a shallot and chop it into small pieces, add in some garlic and a little salt and marinate it with a little olive oil so it all mixes in together. Finally add in some fresh herbs so you have some dill, parsley, and chives all together in one dressing.
Now you’re ready to check the fish. To make sure it’s well-cooked and ready, watch how Chef Hamilton gently presses on the side of the fish to see how much juice comes out. You can also tell by making sure your fish is looking browner and darker on the outside. When it’s ready you can begin preparing your finished plate. Place some lettuce leaves next to your beautifully cooked black sea bass and add in the sauce all over. Feel free to put in as much as you want; the dressing is a great addition to the fish and they work really well together.
This clean and simple dish is easy to make without any previous experience necessary. Try it out the next time you’re craving fish for dinner and enjoy!