European sea bass — branzino in Italian restaurants, loup de mer in France — is the polished white fish of Mediterranean fine casual dining. Served whole, it signals freshness because guests can see the fish before it is filleted.
Note that “sea bass” on global menus can also mean other species (including Asian sea bass/barramundi). This page focuses on the European classic and how it is cooked on Mediterranean tables.
Also called
Sea bass · Branzino · Loup de mer · Spigola
Best cooking methods
Whole grill · Salt crust · Oven roast · En papillote
Taste and how it differs from dorade
Sea bass is delicate and clean. Gilthead bream (dorade/orada) is a close neighbour on menus — often slightly firmer and sweeter. Both love olive oil, lemon, herbs, and high heat.
Because the flavour is subtle, do not bury it under heavy cream sauces. Let browning, olive oil, and citrus do the work.
Classic cooking methods
Grill whole over wood or charcoal, roast with fennel and lemon, or bake in a salt crust for tableside theatre. Pan-seared fillets work when you cannot buy whole fish.
Order it in Paris brasseries, Barcelona grill rooms, and Costa del Sol restaurants — then cook it at home with the same restraint.