Sea bass with Serrano ham

Served with a fragrant tomato salad, this James Martin dish makes an elegant and summery meal
By James Martin
Sea bass with Serrano ham
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the sea bass:

  • 4 sea bass fillets, skin on
  • 4 slices Serrano ham
  • 8 sprig of rosemary

For the tomato salad:

  • 12 cherry tomatoes, halved
  • 4 large tomatoes, quartered
  • 100 g rocket
  • handful parsley, chopped
  • handful basil leaves
  • 1/2 onion, thinly sliced
  • 1/2 lemon
  • 50 ml olive oil


1. For the sea bass: Lay the slices of Serrano ham onto baking paper and top with the rosemary. Place the fish on top of the rosemary and ham, skin side down, then season with salt and pepper. With a sharp knife or scissors cut around the fillets to remove any excess paper and ham.
2. Place baking paper onto a griddle or barbecue (or under a grill) and cook for 5 minutes until the fish is almost cooked through.
3. Flip the fish over and remove the paper: the ham should be sizzling and crisp. Cook for a further minute flesh side down.
4. For the tomato salad: Mix together the tomatoes, rocket, herbs and onion. Dress with the lemon juice and olive oil, then season.
5. Serve the fish with the salad.

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