Grilled sea bass, potatoes, cherry vine tomatoes, caramelised onions, salsa verde

grilled sea bass .JPG


My grilled sea bass with vegetables and salsa verde is the perfect dish to whip up for a date night or inviting your friends round for a good catch up over delicious food! Quick but impressive, this recipe is a winner. 


Serves: 2

Prep: 10 min  Cook: 20 min Total: 30 min


2x Sea bass, gutted

1x medium onion, sliced

1x rosemary sprig

2x garlic cloves, finely diced

8x potatoes

15 x cherry vine tomatoes

½ x lemon, sliced

1 tsp chilli flakes

1 tsp dried oregano

Olive oil


Salsa verde:

15g Basil

15g mint

20g parsley

15g capers

15g cornichons

Juice of ½ lemon

Olive oil

Salt & pepper



Preheat the oven at 195C.

1- Cook the potatoes in boiling water, until tender. Drain the potatoes and make some cuts using a knife.

2- Stuff the sea bass with the rosemary, garlic and lemon.

3- Cover an oven tray with foil. Put all the ingredients into the tray. Add chilli flakes, oregano, olive oil, salt and pepper. Roast for about 20 minutes (or grill for 15 min). 

4- Make the salsa verde: chop finely all the ingredients together. Add the lemon juice, salt and pepper. Cover with olive oil.

5- Plate the sea bass with all the ingredients and a drizzle of salsa verde on top.



Camille AubertComment