Fish
Sea bass
A thin skin-on fillet that crisps better here than in a pan, and overcooks in about ninety seconds.
What it does in fast-moving hot air
Sea bass flesh is fine-flaked, lean and thin, so heat reaches the centre almost immediately and the one published figure, which is short, is mostly about the skin. That skin is thin and high in collagen and crisps beautifully in moving air — better than in a pan, because the air dries it from above while nothing is pressing it into a wet surface. The flesh gives no warning: it is translucent, then it flakes, then it is dry, and those three states are about a minute apart.
Why the cut matters
Sea bass is recorded separately from the general white-fish page because the cut people buy is different: a thin skin-on fillet rather than a thick loin, and the skin is most of the reason to cook it this way at all.
Cooking pages
- Sea bass fillet — One manufacturer grills four fillets weighing 380g for six to eight minutes; it does not say fresh or frozen.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.