Grilled Seabass Fillet Recipe

Par-cook potatoes

Place halved new potatoes in a medium saucepan, cover with cold salted water, bring to a simmer and cook for 10–12 minutes until just tender when pierced with a knife. Drain well and let steam-dry for 2 minutes.

Heat a large frying pan over medium-high heat. Add butter and olive oil. When foaming subsides, add crushed garlic and cook 30 seconds until fragrant (do not burn). Add the par-cooked potatoes, cut-side down. Season with 1 tsp sea salt and 1/2 tsp black pepper. Cook undisturbed for 5–7 minutes until golden and crisp on the cut side, then toss and continue cooking another 4–5 minutes until evenly golden and crisp.

Stir in fresh thyme leaves in the last minute of cooking. Remove potatoes to a warm plate and keep warm while finishing sauce and fish.

In a small saucepan over medium heat, melt 1 tbsp butter. Add the finely chopped shallot and sweat gently for 2–3 minutes until translucent but not browned.

Pour in 120 ml dry white wine and bring to a simmer. Reduce by about half (3–5 minutes) to concentrate flavor.

Add 120 ml fish or vegetable stock and simmer for 2–3 minutes. Stir in 120 ml heavy cream and continue to simmer gently until the sauce thickens slightly, about 4–6 minutes. Do not boil vigorously.

Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley. Keep sauce warm on very low heat; if it thickens too much, loosen with a tablespoon or two of stock or water.

Bring a small saucepan of water to a rolling boil. Add samphire and blanch for 30–45 seconds until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

Toss the cooled samphire with 1 tsp olive oil and 1 tbsp lemon juice. Keep warm or reheat briefly in a hot pan for 30 seconds before plating.

Pat sea bass fillets dry with paper towel. Season both sides and the skin with 1 tsp sea salt and 1/2 tsp black pepper (divide evenly across fillets). Brush skin lightly with 2 tbs olive oil and rub a little lemon zest (from the lemon) over the flesh if desired.

Preheat a grill pan or heavy nonstick skillet over high heat until very hot and lightly smoking. Reduce heat to medium-high. Place fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling.

Cook skin-side down for 3–5 minutes until skin is crisp and the flesh is cooked about two-thirds of the way up the fillet. Flip carefully and cook flesh-side for 30–90 seconds more (depending on thickness) until just cooked through and opaque. Internal temperature should reach about 52–55°C (125–130°F) for moist results.

Remove fish to a plate and let rest for 1–2 minutes. Squeeze a little lemon juice over each fillet.

Reheat potatoes briefly in the frying pan if needed. Spoon a generous tablespoon or two of the warm white wine cream sauce onto each plate.

Arrange a portion of sautéed new potatoes beside the sauce, place a grilled sea bass fillet on top or slightly over the sauce, and add a small mound of dressed samphire to the side.

Finish with a drizzle of any remaining sauce, scatter chopped parsley, and serve with lemon wedges.