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.


  • 2 tbsp olive oil

  • 4 x 180g seabass fillet- skin on but boned

  • For the guacamole

  • 1 shallot, finely chopped

  • 1 green chilli, de-seeded and finely chopped

  • 1 clove of garlic

  • 1 tpsp chopped coriander

  • 1 tsp of salt

  • 2 avocados, ripe, skinned and de-stoned

  • Juice of one lime

  • Caramelised onions

  • 2 tbsp olive oil

  • 20 button onions

  • 2 tbsp runny honey

  • To serve

  • Creamy potatoes

  • Light vinaigrette


  • 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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