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Recipe: Local Lemon and Thyme Sea Bass

This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.


Local bass
Cherry Tomatoes
New potatoes


Lightly score the skin of the bass with a sharp knife 

Place bass on a lightly oiled backing tray. Slice a lemon and place inside the bass. Mix together the butter garlic and thyme and spread inside the bass along with the slices of lemon. 

Spread a little more butter with a couple of lemon slices on top of the bass and sprinkle with thyme. Toss the cherry tomatoes and spinach in a little olive oil and place around the bass. 

Lightly cover with foil and bake in the oven at 200 for 30 minutes. 

Take the foil off for the last 10 minutes. Serve with cooked new potatoes and enjoy.

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