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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
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COOKING 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.