Filetto Di Spigola Recipe
Grilled fillet of seabass served with mixed vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seabass
Mixed vegetables
Finishing & garnish
Method
Seabass
Prep fillets
Pat the sea bass fillets dry with paper towels. If any pin bones remain, remove with tweezers. Place fillets skin-side down on a plate.
Marinate
In a small bowl combine 2 tbs extra-virgin olive oil, 1 tbsp fresh lemon juice, minced garlic, thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Brush or spoon the mixture evenly over the flesh side of the fillets. Let rest at room temperature for 10–15 minutes (do not over-marinate to avoid 'cooking' the fish).
Cook fillets
Place fillets skin-side down on the hot grill or pan. Press gently with a spatula for 10 seconds to keep skin flat. Grill undisturbed for 4–5 minutes, until skin is crisp and fish is opaque about two-thirds of the way up the fillet. Flip carefully and cook flesh-side for 1–2 minutes more until just cooked through (internal temperature about 56–60°C / 133–140°F) and the fish flakes easily.
Mixed vegetables
Prep vegetables
While fillets rest (or simultaneously if you have two burners), toss zucchini slices, red and yellow pepper strips, cherry tomatoes and sliced red onion in a bowl with 2 tbs olive oil, balsamic vinegar (if using), 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.
Sauté or grill vegetables
Heat a large skillet or grill pan over medium-high heat. Add the vegetables in a single layer (cook in batches if necessary). Sauté or grill, stirring occasionally, until zucchini is tender and peppers are slightly charred and tomatoes have softened, about 6–8 minutes total. Avoid overcooking; vegetables should be bright and slightly crisp-tender.
Finish
Remove vegetables from heat, toss in torn fresh basil and adjust seasoning to taste. Keep warm until plating.
Plating & garnish
Divide the warm mixed vegetables between two plates, create a slight well for the fish, and place one sea bass fillet on top of each bed of vegetables, skin-side up for crisp presentation.