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Grilled sea bass fillets with Mediterranean potato salad recipe
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Prepare the light, delicate flavours of the Mediterranean in just 25 minutes with this sea bass and potato salad dish. Grilling the sea bass skin-side up ensures a crispy texture, with tender veg complementing the fillet. A zingy vinaigrette dressing pulls the dish together, giving a strong, punchy flavour that will have you making this dish again and again. See method
Ingredients
- 800g baby potatoes, halved, or quartered if large
- 200g pack fine beans, trimmed and halved
- 1 garlic clove, crushed
- 5g fresh basil leaves, very finely chopped
- 40ml red wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 roasted peppers from a 460g jar, drained and sliced into strips
- 1 small red onion, thinly sliced
- 1 heaped tbsp sliced black olives in brine, roughly chopped
- 2 x 190g packs boneless sea bass fillets
- 10g fresh parsley leaves, roughly chopped
Support your bones: This recipe is high in protein, which supports the maintenance of normal bones
Each serving contains
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Energy
1695kj
404kcal
20%
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Fat
18g
26%
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Saturates
4g
18%
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Sugars
7g
8%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 37.7g
Protein 23.3g
Fibre 5.9g
Method
- Boil the potatoes in a large pan for 10 mins or until tender, adding the green beans to the pan for the last 3 mins; drain. Tip the potatoes onto a large plate or tray and leave to cool completely; rinse the beans under cold water to stop them from continuing to cook.
- Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Put the cooled potatoes and beans, the peppers, onion and olives in a large bowl. Add the dressing and toss together. Cover and set aside while you cook the fish.
- Preheat the grill to medium-high. Line a baking tray with nonstick baking paper and add the sea bass, skin side up. Drizzle with ½ tbsp oil, season with pepper, then grill for 6-8 mins until cooked through and the skin is golden and lightly crisp.
- Toss most of the parsley through the potato salad and season with black pepper. Divide between 4 plates and top with the fish. Scatter over the remaining parsley to serve.
See more Sea bass recipes