Griddled Sea Bass with Tomato & Herb Salsa

Griddled Sea Bass with Tomato & Herb Salsa

Griddled Sea Bass with Tomato & Herb Salsa

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
11
Servings
4
Griddled or barbecued sea bass flavoured with Garlic and Fennel Seed and served with a fresh tomato salsa.
Ingredients
  • 100 gram (4 ounce) butter, softened

  • 1 teaspoon Garlic Granules

  • Zest of 1 lemon

  • 1 teaspoon Fennel Seeds

  • 4 whole sea bass, gutted and scaled

  • Schwartz Sea Salt and Black Pepper to season

  • For the salsa:

  • 200 gram (7 ounce) tomatoes, skins removed

  • 2 teaspoon olive oil

  • 1 teaspoon balsamic vinegar

  • 2 teaspoon Organic Mixed Herbs

Key Products
Garlic Granules

Product Information

£ 1.89/unit,47g
Fennel Seeds

Product Information

£ 1.98/unit,28g
Cooking tip
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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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