Sea Bass Fillets

Sea Bass Fillets With Roasted Vegetables and Salsa Verde

This is an easy and impressive dinner party meal and you could get all the vegetables and salsa ready before hand so just the cooking fish and spinach to finish later, and that's really quick to do. In season, serve with asparagus rather than spinach.

Sea Bass Fillets

Ingredients Serves 6

  • For the Salsa Verde
  • 4 tbsp finely chopped parsley
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped mint
  • 4 anchovy fillets, finely chopped
  • 1 tsp fresh green peppercorns, crushed
  • 1 tsp capers
  • 2 gherkins, all finely chopped
  • 50ml olive oil (or enough to make a paste)
  • Ground pepper
  • For the fish
  • 6 large sea bass fillets, about 170g each
  • Salt and pepper
  • 300g new potatoes, scrubbed and cut in half
  • 2 red onions, roughly chopped
  • 3 sweet red peppers, cored, de-seeded and cut into
  • 3 cm squares
  • 6 nice ripe tomatoes, or 24 cherry tomatoes
  • 30ml olive oil
  • 2 black olives
  • 25g butter
  • 500g fresh, washed and dried baby spinach
  • 1 tablespoon chopped flat leaf parsley
  • 1 lemon cut into 6 wedges


  1. For the Salsa Verde; in a pestle and mortar or mini blender, mix all of the ingredients. Then put to one side until you need to use it
  2. Check the fish for any bones and pull out with tweezers. On the skin side, give the fish 3 slashes or scores, not all the way through the flesh, with a small sharp knife, season with salt and pepper, then cover and put in the fridge
  3. Pre heat the oven to 200°C Put the potatoes on to part boil, so not totally cooked through
  4. In a large roasting tin, put the potatoes and red peppers, half of the olive oil and some salt and pepper. Roast for about 30-40 minutes until the peppers and potatoes have some colour
  5. Turn the oven up to 220°C
  6. Add the tomatoes and olives and cook for a further 10 minutes
  7. Whilst the vegetables are cooking, start on the sea bass fillets. In a large frying pan, over a hot heat, add some olive oil, place the sea bass fillets skin side down and fry in batches just on that side for 1 minute, until you have crisped up the skin and it has a nice colour
  8. Once you have done all of them, place them skin side up on top of the hot vegetables and place back in the oven for a further 5-10 minutes until the sea bass is firm and cooked through
  9. In a large pan on a medium/ hot heat, melt the butter, add the spinach and some salt and pepper and cook with a tight fitting lid for about 30 seconds - 1 minute, until the spinach is wilted
  10. To serve, use warmed dinner plates, divide the spinach up equally between the plates, in the middle of each. On top of this, spoon the roasted vegetables, place the sea bass fillet on top of this, skin side up, followed by a blob of the Salsa Verde, scatter with the chopped fresh flat parsley, the lemon wedge and serve immediately

Delicious Mountain Cookbook

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