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Grilled sea bass fillets with Mediterranean potato salad recipe

1 rating

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

Serves 4
7 mins to prepare and 18 mins to cook
404 calories / serving
Healthy

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

Energy
1695kj
404kcal 20%
Fat
18g 26%
Saturates
4g 18%
Sugars
7g 8%
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 Fish recipes