Roasted sea bass with salsa verde

Gwyneth Paltrow shares her recipe for a healthy and delicious dinner, served with a verdant farmers market salad
Roasted sea bass with salsa verde
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the sea bass

  • 1 x 2lb whole sea bass, scaled and gutted
  • 1 lemon, cut into thin slices
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped chives
  • 1 tbsp chopped basil
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil

For the salsa verde

  • 6 olive oil-packed anchovies
  • 1 generous teaspoon dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp roughly chopped parsley
  • 3 tbsp roughly chopped basil
  • 3 tbsp roughly chopped coriander
  • 4 tbsp roughly chopped chives
  • 3 tbsp extra virgin olive oil

For the farmers market salad

  • 1 small handful baby carrot, peeled
  • 1 small head leafy, green lettuce, torn into bite-sized pieces
  • ½ bunches watercress, stems discarded, leaves torn into bite-sized pieces
  • ½ bunches rocket, stems discarded, leaves torn into bite-sized pieces
  • 1 large purple spring onion, thinly sliced at an angle
  • 4 tbsp shelled peas
  • 4 tbsp shelled broad beans
  • 1 small handful radish, cut into small wedges

For the dressing

  • 1 small shallot, peeled and thinly sliced
  • 1 tsp dijon mustard
  • 1 ½ tsp maple syrup
  • 2 tsp champagne vinegar
  • 3 tbsp extra virgin olive oil


1. Preheat the oven to 220C/200C fan/ gas 7.

2. For the fish: cut 4-5 slits on each side of the fish, about half a centimeter into the flesh. Place onto a roasting tray and stuff the lemon slices into each slit.

3. Mix the chopped herbs together and stuff into each slit alongside the lemon slices, placing any remaining herbs and lemon into the cavity. Drizzle over the olive oil and season with sea salt and freshly ground black pepper.

4. Roast the fish for 30 minutes, or until the fish is cooked through but still moist.

5. For the salsa verde: place the anchovies into a bowl and crush into small pieces with a knife and fork. Stir in the mustard, red wine vinegar and herbs and slowly mix in the olive oil. Season to taste with freshly ground black pepper.

6. For the farmers market salad: blanch the baby carrots in a small pan of boiling water for about 30 seconds, then drain and refresh in cold water. Drain again.

7. Toss the lettuce, watercress and rocket together in a large serving bowl, then add the spring onion, carrots, peas, fava beans and radishes on top.

8. For the dressing: whisk together the shallot, mustard, maple syrup and vinegar in a small bowl. Slowly whisk in the olive oil until well combined, then season to taste with salt and freshly ground black pepper. Drizzle over the salad.

9. Serve the sea bass with the salad and the salsa verde alongside.

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