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Grilled Sea Bass with Tomato & Herb Salsa

Grilled or barbecued sea bass flavoured with Garlic and Fennel Seed and served with a fresh tomato salsa.


  • 100 g (4 oz) butter, softened
  • 1 tsp Schwartz Garlic Granules
  • Zest of 1 lemon
  • 1 tsp Schwartz Fennel Seed
  • 4 whole sea bass, gutted and scaled
  • Schwartz Sea Salt and Black Pepper to season
  • For the salsa:
  • 200 g (7 oz) tomatoes, skins removed
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 2 tsp Schwartz Mixed Herbs

STEP 1: Combine the butter, Garlic Granules, lemon zest and Fennel Seed. Season with Sea Salt and Black Pepper and mix thoroughly.

STEP 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.

STEP 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.

STEP 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.

STEP 5: Serve the fish and salsa with cubed potatoes roasted with Thyme, griddled courgettes and peppers.