Serve up this stylish fish dish of grilled sea bass with a flavourful tomato and olive sauce.


  • 2 seabass fillets

  • Grated lemon and orange peel

  • Star anise

  • 2 shallots, very finely diced

  • Half a clove of garlic, crushed

  • 120ml extra virgin olive oil

  • 8 basil leaves, cut into fine strips (julienne)

  • 12 coriander leaves, cut into fine strips

  • 2 large plum tomatoes, skinned de-seeded and diced (the size of little finger nail)

  • 12 olives, deseeded and cut into 4

  • Salt and pepper

  • 2 drops of lemon juice

  • A handful of mixed cress leaves


  • 1.

    Marinade the sea bass fillet in grated lemon, orange, basil stalks, star anis and olive oil for 1 hour before cooking.

  • 2.

    Cook the shallot and garlic in the oil without allowing them to colour. Add the basil and coriander and allow to infuse for a few minutes. Add the tomatoes and warm gently, add the olives seasoning and the lemon juice. Remove the sea bass from the marinade and place onto a hot griddle or barbecue and cook for approx 5-6 min.

  • 3.

    To assemble, place the sauce into the centre of the plate, the grilled Sea bass on top of the sauce. Then some mixed cress leaves on top of the fish. And drizzle a few drops of the oil over the top.

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