Grilled Sea Bass with Salsa Verde and Ratatouille

For a taste of the Mediterranean try this colourful and tasty sea bass dish from Mike Robinson.
By Mike Robinson
Grilled Sea Bass with Salsa Verde and Ratatouille
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 300 ml olive oil
  • 1 red pepper, cut into 1cm dice
  • 1 yellow pepper, cut into 1cm dice
  • 1 large courgette, cut into 1cm dice
  • 1 large red onion, cut into 1cm dice
  • 4 cloves garlic, finely diced
  • 300 g cherry tomatoes, halved
  • 1 aubergine
  • freshly ground salt and black pepper
  • 25 g leaves basil
  • a dash of balsamic vinegar

salsa verde

  • 5 tbsp olive oil
  • 50 g pine kernels
  • 50 g parmesan, freshly grated
  • 4 cloves garlic, finely sliced
  • 25 g leaves basil
  • 25 g oregano
  • 25 g flat leaf parsley
  • 25 g fresh coriander

Grilled Sea Bass

  • 4 sea bass, skin on
  • 2 tbsp olive oil
  • sea salt


1. First make the ratatouille. Heat the olive oil in a casserole dish. Over a low heat fry the peppers, courgette, onion, garlic and cherry tomatoes for 15 minutes.

2. Add the aubergine. Cook gently for 15 more minutes. Season with sea salt and freshly ground pepper. Mix in the basil and balsamic vinegar. Serve just warm.

3. Make the salsa verde. In a food processor blend together all the salsa verde ingredients into a thick puree.

4. Preheat the grill. Slash each sea bass fillet through the skin deeply. Drizzle over the olive oil. Season with sea salt.

5. Grill the sea bass skin side up until golden and crispy. Turn the fillets over carefully and cook for a little longer. The whole grilling process should only take 10 minutes.

6. Place the warm ratatouille in a serving bowl. Top with grilled sea bass. Spoon over the salsa verde. Serve.

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