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Grilled Wild Sea Bass with Greek Salad
45 minServes 4Nutri-Score B€€€
B
45 min
45 minGrilled Wild Sea Bass with Greek Salad
what you need
Ingredients
wild sea bass (whole, gutted and scaled)Other2 pieces
olive oil (for brushing the fish and dressing)Pantry60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Produce2 pieces
sea saltSpices8 g
black pepper (freshly ground)Spices3 g
tomatoes (cut into wedges)Produce4 pieces
cucumber (peeled and sliced)Produce1 piece
red onion (thinly sliced)Produce1 piece
green bell pepper (sliced into rings)Produce1 piece
kalamata olivesPantry100 g
feta cheese (in one slab or crumbled)Dairy200 g
dried oreganoSpices4 g- red wine vinegarPantry15 ml
cold white wine (chilled, to serve)Beverages500 ml
per serving
Nutrition
366kcal
- Carbs
- 11 g
- Proteins
- 37 g
- Fat
- 20 g
step by step
Method
- Step 1
Prepare the fish
- Rinse the two wild sea bass and pat them dry inside and out.
- Score the skin a couple of times on each side, then rub with olive oil, sea salt and black pepper.
- Tuck lemon slices into the cavity of each fish.
- Step 2
Make the Greek salad
- Cut the tomatoes into wedges, peel and slice the cucumber, thinly slice the red onion and cut the green pepper into rings.
- Combine the vegetables in a large bowl with the kalamata olives.
- Whisk olive oil, red wine vinegar, salt, pepper and dried oregano, then pour over the salad and toss gently.
- Top with the feta and a final pinch of oregano.
- Step 3
Grill the sea bass
- Heat the grill or barbecue to high heat and oil the grates well.
- Grill the fish 5-6 minutes per side, until the skin is crisp and the flesh flakes easily.
- Squeeze fresh lemon over the fish as soon as it comes off the grill.
- Step 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.