Grilled Sea Bass

    (8)
    40 min

    Meaty sea bass fillets are grilled to perfection, drizzled with pesto sauce and served with new potatoes and portabello mushrooms. A delicious dinner any day of the week.


    23 people made this

    Ingredients
    Serves: 2 

    • 150g new potatoes
    • 15g butter
    • 2 portabello mushroom caps, sliced
    • 1 red onion, sliced
    • 1 teaspoon fresh lemon juice
    • sea salt to taste
    • cracked black pepper to taste
    • 2 (115g) fillets sea bass
    • 2 tablespoons chopped fresh chervil or 1 tablespoon dried chervil
    • 1 teaspoon chilli oil
    • 125ml pesto

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the grill.
    2. Place new potatoes in a saucepan with enough water to cover and bring to the boil. Cook 10 minutes or until tender.
    3. Melt the butter in a frying pan over medium heat and saute the mushrooms and onion until tender. Sprinkle with lemon juice and season with sea salt and cracked black pepper.
    4. Slash the sea bass fillets on both sides and insert the chervil. Rub with chilli oil, sea salt and cracked black pepper. Place fillets on a baking tray and grill for 5 minutes on each side or until easily flaked with a fork. Drizzle with pesto and serve over new potatoes, mushrooms and onion.

    Alternative cooking methods

    The sea bass fillets can also be barbecued.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    17

    This was quite good despite my inability to follow directions. Left out the mushrooms due to the Mrs.'s faulty taste buds but other than that (and the addition of julienned red bell pepper) used the same ingredients though did not measure anything. I did not catch to add the pesto after cooking and I think I lost a lot of the flavor in the oven. I did marinate the fish in salt water for a couple hours and that flavor took nicely. The chili oil was HOT HOT before cooking but left only a slight - super slight - hint of it afterward. The fish texture was marvelous and the brine seemed to extract much of the fishiness from it leaving it smooth and buttery. Oh did not use any butter but added a little sesame oil to the potatoes but still my wife swore the entire dish had a wonderful buttery flavor. I expected something much more pungent but it was still quite nice never-the-less.  -  25 Jun 2008  (Review from Allrecipes US | Canada)

    by
    10

    Could not find Chervil, so eliminated it - also only used pesto sauce on veggies, because Sea Bass was fresh caught, and didn't want to change the flavor. Excellent.  -  03 Jun 2009  (Review from Allrecipes US | Canada)

    by
    6

    Excellent recipe - but you must use Chervil -- I found at Meijers with other herbs - i.e.thyme, etc.- Gave it a very nice flavor -- I also added 3 garlic cloves to the onion/mushroom mixture -a nd when they are softened, add the new potatoes ( but cut them up first) --Two other things - be generous with the Chili Oil - I brushed it on generously - bth sides - and don't worry - it gives no heat after cooking. Just a nice gentle kick - and make sure you warm the pesto before scooping over the fish. Great recipe and we'll definitely make again.  -  14 Nov 2010  (Review from Allrecipes US | Canada)

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