Grilled sea bass with watercress salsa

Calories: 326  Preparation: 5 mins  Cooking: 6-8 mins  Serves: 2


  • 4 small sea bass fillets

  • A little oil for brushing

  • For the salsa:

  • 1 red chilli, deseeded and chopped

  • 1 tbsp capers, drained

  • 2 spring onions, trimmed

  • 1 x 85g bag watercress

  • 2 tbsp olive oil

  • Juice of half a lemon

  • Salt and freshly ground black pepper

To serve:

  • New potatoes and watercress


Brush the fish fillets on both sides with a little oil and season to taste. Place skin side down on a foil lined grill rack and cook under a hot grill for 6 – 8 mins or until cooked through.

Meanwhile, place all the salsa ingredients together in a food processor and whizz on the pulse setting until a smooth sauce has formed. Season to taste and spoon into a serving bowl.

To serve, take four plates, arrange a little watercress on each and place the fish on top. Spoon the salsa over the fish and serve with new potatoes

Fat: 18g  Saturated Fat: 2.6g  Carbohydrate: 0.9g  Protein: 40.2g  Fibre: 0.9g  Salt: 1.28g

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