I love fish! And if of good quality, the best way to enjoy the taste of the sea is boiled with some oil and lemon juice. Mom, to spoil me, still makes it for me when I come over for lunch.

Boiled sea bass

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1.2 kg 3 lb of sea bass
  • 1 celery stalk
  • 1 small carrot
  • Lemon juice
  • Salt to taste
  1. Instructions
  2. Wash the vegetables and cut into cubes. Place them in a strainer cover by gauze.
  3. Prepare the court bouillon in which the sea bass will be boiled.
  4. In a fish pan, put water and gauze with the vegetables. Bring it to a boil and cook for about thirty minutes.
  5. Lower the heat and add the lemon juice. Cook the fish over low heat for about thirty to forty minutes depending on the size of the fish.

Tips to ensure the success of the dish:

  • The fish should be cooked over a low heat, and the court bouillon should not exceed 170°F. In this way, it will be uniformly cooked.
  • Obviously, the taste of the dish depends on its freshness and origin. Fresh caught wild fish is better for taste than one that is farm raised.
  • To verify that the fish is cooked, the spine should be sliced. If the meat separates easily and is not bloody, the fish is ready.
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