Grilled Fillet of Sea Bass

Grilled Fillet of Sea Bass, scented with Garlic & Rosemary and served with Carrot and Orange Puree

20 minutes Easy 

Castell Howell Product Codes

  • Sea Bass Fillets (28907)
    (Large, chunky fillet cut into supremes)
  • Carrot & Orange Chutney (72753)
  • Creme Fraiche (85127)
  • 20g Fresh Rosemary (1387)
  • Halen Mon Sea Salt with Garlic (95643)
  • Pink Peppercorns (82015)
  • Castillo Olive Oil (49111)
  • Cup Mushrooms (5874)
  • Asparagus Tips (99062)


Preheat the oven to 190C/Gas 5

Warm the chutney through and blend until smooth with the creme fraiche. Pass through a sieve until a fine texture is achieved.

Score the sea bass and with Halen Mon salt and brush with oil. Place onto a bed of rosemary and onto a baking tray.

Bake for 8-10 minutes and finish under a hot grill, until cooked through.

Remove from the oven and allow to rest for a minute before serving.



Tags: chef, dinner, eating out, Fish menu, fresh fish, menu, recipe, restuarant, Sea Bass

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