Grilled Seabass Fillets Recipe

Prepare and season

Pat the sea bass fillets dry with paper towel. Lightly score the skin in two shallow diagonal cuts to prevent curling (do not cut into flesh). Rub both sides with 2 tbs olive oil and season skin side and flesh lightly with 1 tsp sea salt and 1/2 tsp black pepper. Let rest at room temperature while you prepare other components (10 minutes).

Grill

Heat a heavy-based grill pan or nonstick skillet over medium-high heat until very hot. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until skin is crisp and the fish is opaque about two-thirds up the sides. Flip carefully and cook for 1–2 minutes more until just cooked through (internal temperature ~52–55°C / 125–130°F). Remove to a warm plate and rest 2 minutes. Keep warm while finishing sauce and vegetables.

Parboil potatoes: Place potatoes in a saucepan, cover with cold salted water, bring to a boil and simmer for 10–12 minutes until just tender when pierced with a knife. Drain and set aside.

Sauté: In a large frying pan over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the parboiled potatoes cut-side down and cook undisturbed for 4–5 minutes until golden. Toss and continue to sauté for another 4–5 minutes until cooked through and golden all over. Add the spring onions and cook 2–3 minutes until softened but still with bite. Season with 1 tsp sea salt and 1/2 tsp black pepper. Stir in 2 tbs chopped parsley. Transfer to a warm serving dish and keep warm.

Blanch samphire: Bring a small saucepan of water to a rolling boil. Add the samphire and blanch for 30–45 seconds to remove excessive salt and retain color. Drain and immediately plunge into iced water, then drain again well.

Finish: In a small skillet warm 1 tsp olive oil over medium heat, add the drained samphire and toss for 30–45 seconds just to heat through. Remove from heat and toss with 1/2 tsp lemon zest. Keep warm and taste for seasoning — samphire is naturally salty so no extra salt is usually needed.

Sweat shallot: In a small saucepan over medium heat add 1 tsp olive oil (or a touch of butter) and the minced shallot. Cook gently for 2–3 minutes until translucent but not browned.

Deglaze and reduce: Add 100 ml Champagne and 1 tsp white wine vinegar. Increase heat to medium-high and simmer until reduced by about two-thirds (to roughly 30–40 ml), about 4–6 minutes.

Finish sauce: Reduce heat to low and stir in 200 ml double cream. Simmer gently until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 25 g cold cubed butter a few pieces at a time to emulsify and add sheen. Stir in 1 tbs chopped fresh dill, 1/2 tsp sea salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep warm but do not boil once butter is added.

Plate: Spoon a little Champagne cream sauce onto warm plates. Arrange a portion of sautéed baby potatoes and spring onions alongside. Place a warm sea bass fillet on each plate, skin-side up, and tuck a small mound of samphire beside the fish. Spoon a little more sauce over the fish if desired and finish with a lemon wedge and a light scatter of chopped parsley or extra dill.

Serve immediately while hot.