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Griddled Sea Bass with Tomato & Herb Salsa
Ingredients
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100 gram (4 ounce) butter, softened
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1 teaspoon Garlic Granules
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Zest of 1 lemon
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1 teaspoon Fennel Seeds
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4 whole sea bass, gutted and scaled
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Schwartz Sea Salt and Black Pepper to season
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For the salsa:
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200 gram (7 ounce) tomatoes, skins removed
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2 teaspoon olive oil
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1 teaspoon balsamic vinegar
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2 teaspoon Organic Mixed Herbs
Key Products
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Instructions
- 1 Combine the butter, Garlic Granules, lemon zest and Fennel Seed. Season with Sea Salt and Black Pepper and mix thoroughly.
- 2 Make 3-4 slashes into the flesh on each side of the fish. Rub the flavoured butter into the cavity of each fish and into the slashes in the flesh.
- 3 Place the fish onto a lightly oiled griddle pan, or over a medium-heat barbecue. Cook for 4-5 minutes on each side until the fish is cooked through.
- 4 For the tomato salsa, cut the tomatoes into quarters, deseed and roughly chop. Place in a bowl, add the olive oil, balsamic vinegar and Mixed Herbs.
- 5 Serve the fish and salsa with cubed potatoes roasted with Thyme, griddled courgettes and peppers.
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