Sea bass served with a side of garlic potatoes and mussels cooked in white wine.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 50 minutes
    • French
    • Gluten Free

    Grilled Seabass with Mussels and Chorizo

    Recipe Information

    Ingredients
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    Roasted garlic potatoes:

    8 Cloves Garlic, whole, unpeeled

    40ml Extra Virgin Olive Oil, plus more for drizzling

    1 tsp Garlic, peeled, grated

    450g Mini Potatoes, washed

    2 tbsp Unsalted Butter

    12g Flat Leaf Parsley, leaves picked and finely chopped

    2 tsp Lemon juice, freshly squeezed

     

    For the mussels:

    Extra Virgin Olive Oil for cooking

    36g Shallots, finely chopped

    1 tsp Garlic, minced

    78g Chorizo, peeled and sliced thinly

    27ml Dry White Wine

    450g Aldi cooked Mussels in Garlic and Butter (1 box)

    5 Rosemary Sprigs

    5 Thyme Sprigs

     

    For the sea bass:

    4 Sea Bass Fillets, scales off, trimmed, scored

    Black Pepper and Salt

    Method

    First, make the garlic potatoes. Place 8 cloves of garlic in a square of heavy-duty foil and drizzle generously with extra virgin olive oil. Wrap and place on the grill in indirect heat and let bake for 30 minutes until soft and very tender. Once done, keep in a warm place.

    Wrap the mini potatoes in heavy duty foil (one layer), and drizzle with 40ml of olive oil and season with salt and pepper. Wrap and place on the grill in indirect heat to bake until soft and tender about 40-45 mins. Once done, place in a bowl, add the butter, and crush with a fork.

    Add the roasted garlic to the crushed potatoes and mix well. Add the finely chopped parsley and the lemon juice. Season with salt and add more lemon juice if necessary, to taste. Cover and set in a warm place.

    Next, make the mussels. Place a large cast iron pan on the grill and drizzle generously with extra virgin olive oil, add the shallots, and the minced garlic. Sauté until softened, then add the chorizo and cook until browned, deglaze the pan with the white wine. Add the mussels, juice, rosemary and thyme. Bring to a simmer and remove from heat and set in a warm place. Season with salt and pepper.

    Finally, make the sea bass. Pat the sea bass fillets dry and brush with olive oil. Season with salt and pepper on both sides. Grill the fillets in a fish cage or on a soaked wood plank. About 1-2 minutes each side.

    To serve: place the potatoes in the centre of a plate in a flat round mound, then the sea bass fillet on top, spoon in the mussels and the juice around the sea bass. Garnish with chopped parsley.

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