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Roasted Sea Bass with Avocado Guacamole

Guacamole is traditionally served as a dip with nachos or a sauce for tacos, but Andrew Nutter loves to use it with a combination of roasted seabass and caramelised onions which will make you cry out for more.


  • For the guacamole

  • Caramelised onions

  • To serve


  • 1.

    For the guacamole, place the shallot, chilli, garlic, coriander and salt into a pestle and mortar and grind to a paste. Add the avocado and lime juice and grind until the avocado breaks down- season to taste.

  • 2.

    For the onions, heat the olive oil and gently fry the onions until slightly coloured. Add the honey then place in a hot oven 180ºc for about 15 minutes until cooked through. Stir every 5 minutes for a good glaze. Season.

  • 3.

    When ready to serve, heat the olive oil in a pan and fry the seabass skin side down until coloured and crisp – turn and cook for a further minute or until the fish is cooked through.

  • 4.

    Arrange the baby onions, creamy potatoes and guacamole on a plate – top with the fish and finally a drizzle of vinaigrette.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roasted Sea Bass with Avocado Guacamole.


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