World Cuisine

Grilled Sea Bass with Salsa Verde

prep 10 mins cook 12 mins
  • olive oil, for rubbing
  • 4 sea bass fillets, about 150 g (5 oz) each
  • salt and pepper
  • 3 tablespoons olive oil
  • large handful of flat leaf parsley
  • small handful of basil
  • 1 garlic clove, crushed
  • juice of ½ lemon
  • 1 tablespoon capers, drained

Rub a little olive oil over the fish fillets and season with salt and pepper.

Heat a griddle pan until smoking hot, add the fish fillets, skin-side down, and cook for 7 minutes until the skin is crisp and golden. Turn the fish over and cook for a further 5 minutes until just cooked through.

Meanwhile, place the salsa verde ingredients in a small food processor and whizz to a rough paste.

Place the fish on serving plates and spoon over the salsa verde. Serve with boiled new potatoes and a green salad.

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