Grilled or Baked Sea Bass


4 Sea Bass, whole, defrosted

6 tbsp of olive oil

2 whole fresh sweetcorn

2 tsp of fresh red chilli, finely chopped

½ red onion, finely chopped

12 cherry tomatoes, quartered

2 fresh limes

salt and pepper

2 pinches of granulated sugar

3-4 tbsp of chopped fresh coriander


Pre-heat the grill or oven to a high setting.

Place the Sea Bass on a chopping board and slash across the fish in a diagonal fashion.

Carefully cut the sweetcorn in half.

Stand the corn on the cut end and shave off the ears with a sharp knife.

Do the same to the other 3 pieces. Meanwhile, place 2 tbsp of olive oil into a wok or frying pan.

Add the ears of sweetcorn and the chilli then saute quickly over a high heat until they take on a little colour.

Once cooked, spoon into a bowl and cool slightly.

To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes.

Add a little salt and pepper, sugar, then mix well, finally add the chopped coriander.

Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.

Place onto a baking sheet or tray and pop under the grill or in the oven.

Cook for 10-12 minutes or until lightly cooked.

Serve the bass whole spooning over the salsa.

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