Bass Rothschild

Bass Rothschild

This recipe is adapted from Alan Davidson's North Atlantic Seafood. It was recommended to him by an American branch of the Rothschild family, who applied it to striped bass - the American cousin of our sea bass. They make it with a whole fish, using the ingredients to stuff the fish before baking it whole - but you might need to be a Rothschild to afford that.

Serves 2


  • 2 portions of sea bass
  • 8 ozs / 250g spinach
  • half an onion, chopped finely
  • 30ml cream
  • 2 tsps lemon juice
  • 2ozs fresh soft breadcrumbs


  1. Set oven to 180C.
  2. Cook the spinach briefly - sufficient to reduce its volume - then lay it on the bottom of a small ovenproof dish.
  3. Roughly combine the remaining ingredients
  4. Lay the seabass on the spinach and cover with the breadcrumb mixture.
  5. Bake for 20 minutes.