Grilled Sea Bass With Hot Sweetcorn & Cherry Tomatoes

Whole bass I love, and especially when coupled with a sautŽed sweetcorn salsa.


  • 4 small Sea bass, scaled and gutted
  • 6tbsp olive oil
  • 2 whole fresh sweetcorn cobs
  • 2tsp fresh red chilli, finely chopped
  • 1 medium red onion, finely chopped
  • 12 cherry tomatoes, quartered
  • 2 fresh large limes
  • salt
  • pepper
  • 2 pinches caster sugar
  • 3 to 4tbsp chopped fresh coriander


  1. Pre heat the grill or oven to a high setting.
  2. Place the sea bass on a chopping board and slash across the fish in a diagonal fashion.
  3. Stand the corn on the cut end and carefully shave off the ears with a sharp knife. Do the same to the other pieces.
  4. Meanwhile, place the olive oil into a wok or frying pan.
  5. Add the ears of sweetcorn and the chilli then sautŽ quickly over a high heat until they take a little colour.
  6. Once cooked, spoon into a bowl and cool slightly.
  7. To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from the fresh limes.
  8. Add a little salt and pepper, sugar then mix well and finally add the chopped coriander.
  9. Spoon the remainder of the olive oil over the sea bass and season well with salt and pepper.
  10. Place onto a baking sheet or tray and pop under the grill or in the oven.
  11. Cook for 10-12 minutes or until lightly cooked.
  12. Serve the bass whole spooning over the salsa.



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