Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Gin & Tonic Sea Bass Recipe

After an incredibly interesting day of foraging for botanicals with the lovely people at The Glasgow Gin Club and The Botanist gin last month, I was left feeling inspired to think about some different ways to use gin.

So I came up with this recipe to incorporate The Botanist into a fish dish. The delicate sea bass takes on the flavour really well and the fish comes out really tender. This recipe is very easy to make, perfect for a week night meal.

Serves 2


2 sea bass fillets

4 thin slices of lemon

2 sprigs of fresh rosemary

10 cherry tomatoes

12 juniper berries (fresh if you can get them, I could only find dried)

25ml of The Botanist gin

25ml of good quality tonic water

10g melted butter



  1. Preheat the oven to 180 °C.
  2. Cut two large rectangles of greaseproof paper and brush all over with the melted butter using a pastry brush.
  3. Place a piece of fish in the middle of each sheet and scatter over the lemon, rosemary, tomatoes and juniper berries.
  4. Sprinkle the gin and tonic mixture over the top.
  5. Fold the greaseproof paper over and then twist the ends like a sweetie wrapper. Fold the ends underneath the parcel.
  6. Cook in the oven for 22 minutes.
  7. Place each parcel on a plate, to be opened at the table. I served with some herby potatoes and of course, a nice gin and tonic!



  1. This sounds like the perfect summer recipe. I love the presentation of the fish, it makes it look even more appetizing. Thanks so much for sharing!

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