Grilled fillet of sea bass with sauce antiboise

Richard Phillips serves up griddled sea bass with a flavourful tomato sauce to create a stylish fish dish
By Richard Phillips
Grilled fillet of sea bass with sauce antiboise
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus 1 hr marinating
  • Effort: medium



  • 4 sea bass
  • 01/2 lemons, grated zest only
  • 01/2 oranges, grated zest only
  • 3 star anise
  • 8 basil
  • 120 ml extra virgin olive oil, plus extra for drizzling
  • 2 shallots, very finely diced
  • 01/2 cloves garlic, crushed
  • 12 coriander leaves, cut into fine strips
  • 2 large plum tomatoes
  • 12 pitted olives, each quartered
  • black pepper
  • 2 drops of lemon juice
  • 0 1 handfuls leaves mixed cress


1. Place the sea bass fillets in a large, shallow dish with the lemon and orange zest, star anise, basil stalks and 100ml olive oil for 1 hour in the refrigerator.

2. Place the remaining olive oil in a heavy-based frying pan.

3. Add in the shallot and garlic and fry very gently for 5 minutes without allowing them to colour.

4. Add the basil leaves and coriander leaves and allow to infuse for a few minutes.

5. Add the tomatoes and warm gently, then add the olives. Season with salt and freshly ground pepper and the lemon juice.

6. Preheat a griddle pan until very hot.

7. Remove the sea bass from the marinade and cook on the hot griddle, skin-side down, for 3 minutes, then turn and cook for 3 minutes on the remaining side.

8. Spoon the tomato mixture onto four serving plates. Top each serving with a griddled sea bass fillet, then top with a few cress leaves. Drizzle with a little olive oil and serve at once.

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