Grilled Sea Bass with Fennel Frond Salsa Verde
Crisp-skinned Sea Bass grilled until tender and finished with a vibrant Fennel Frond Salsa Verde. The fresh anise notes of the fennel leaves combine with Parsley, Lemon, and Capers to create a bright, herbaceous sauce that perfectly complements delicate fish. Light, elegant, and unmistakably Mediterranean.
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Print PinServings: 4 Servings
Calories: 190kcal
Cost: £12.00
Equipment
- 1 Bowl for mixing the salsa
- 1 Dish or Tray for marinating the fish
- 1 Grill Pan or Outdoor Grill
Ingredients
For the Sea Bass
- 4 each Sea Bass Fillets skin on (about 180g each / 6 oz each)
- 2 tbsp Olive Oil 2 tbsp
- 1 tsp Fine Sea Salt 1 tsp
- ½ tsp Freshly Ground Black Pepper ½ tsp
- 1 each Lemon cut into wedges (1 each)
For the Fennel Frond Salsa Verde
- 20 g Fresh Fennel Fronds finely chopped (¾ cup loosely packed)
- 20 g Fresh Parsley finely chopped (¾ cup loosely packed)
- 1 each Garlic Clove finely minced (1 each)
- 1 tbsp Capers rinsed and chopped (1 tbsp)
- Zest of 1 Lemon 1 each
- 1½ tbsp Lemon Juice 1½ tbsp
- 60 ml Extra Virgin Olive Oil ¼ cup
- Pinch Fine Sea Salt
Instructions
Salsa Verde
- In a bowl combine the Fennel Fronds, Parsley, Garlic, Capers, and Lemon Zest.
- Stir in the Lemon Juice and Olive Oil.
- Season lightly with Salt and Pepper.
- Let stand 10–15 minutes to allow the flavours to marry.
Sea Bass
- Pat the Sea Bass Fillets dry. Brush with Olive Oil and season with Salt and Pepper.
- Heat a grill pan or outdoor grill until very hot.
- Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp.
- Turn and cook 1–2 minutes more until just cooked through.
- ________________________________________
To Serve
- Place the grilled Sea Bass on warm plates.
- Spoon the Fennel Frond Salsa Verde generously over the fish.
- Serve with Lemon Wedges.
Notes
Fennel fronds have a delicate anise flavour similar to dill, but softer and more herbal.
They pair naturally with seafood, citrus, and olive oil.
This salsa verde also works beautifully with grilled sardines, prawns, or roasted vegetables. Suggested Accompaniments Roasted New Potatoes with Olive Oil, Shaved Fennel & Orange Salad, Grilled Courgettes, Simple Steamed Rice
They pair naturally with seafood, citrus, and olive oil.
This salsa verde also works beautifully with grilled sardines, prawns, or roasted vegetables. Suggested Accompaniments Roasted New Potatoes with Olive Oil, Shaved Fennel & Orange Salad, Grilled Courgettes, Simple Steamed Rice
Nutrition
Calories: 190kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 643mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Grilled Sea Bass with Fennel Frond Salsa Verde
Crisp-skinned Sea Bass grilled until tender and finished with a vibrant Fennel Frond Salsa Verde. The fresh anise notes of the fennel leaves combine with Parsley, Lemon, and Capers to create a bright, herbaceous sauce that perfectly complements delicate fish. Light, elegant, and unmistakably Mediterranean.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 190kcal
Cost: £12.00
Equipment
- 1 Bowl for mixing the salsa
- 1 Dish or Tray for marinating the fish
- 1 Grill Pan or Outdoor Grill
Ingredients
For the Sea Bass
- 4 each Sea Bass Fillets skin on (about 180g each / 6 oz each)
- 2 tbsp Olive Oil 2 tbsp
- 1 tsp Fine Sea Salt 1 tsp
- ½ tsp Freshly Ground Black Pepper ½ tsp
- 1 each Lemon cut into wedges (1 each)
For the Fennel Frond Salsa Verde
- 20 g Fresh Fennel Fronds finely chopped (¾ cup loosely packed)
- 20 g Fresh Parsley finely chopped (¾ cup loosely packed)
- 1 each Garlic Clove finely minced (1 each)
- 1 tbsp Capers rinsed and chopped (1 tbsp)
- Zest of 1 Lemon 1 each
- 1½ tbsp Lemon Juice 1½ tbsp
- 60 ml Extra Virgin Olive Oil ¼ cup
- Pinch Fine Sea Salt
Instructions
Salsa Verde
- In a bowl combine the Fennel Fronds, Parsley, Garlic, Capers, and Lemon Zest.
- Stir in the Lemon Juice and Olive Oil.
- Season lightly with Salt and Pepper.
- Let stand 10–15 minutes to allow the flavours to marry.
Sea Bass
- Pat the Sea Bass Fillets dry. Brush with Olive Oil and season with Salt and Pepper.
- Heat a grill pan or outdoor grill until very hot.
- Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp.
- Turn and cook 1–2 minutes more until just cooked through.
- ________________________________________
To Serve
- Place the grilled Sea Bass on warm plates.
- Spoon the Fennel Frond Salsa Verde generously over the fish.
- Serve with Lemon Wedges.
Notes
Fennel fronds have a delicate anise flavour similar to dill, but softer and more herbal.
They pair naturally with seafood, citrus, and olive oil.
This salsa verde also works beautifully with grilled sardines, prawns, or roasted vegetables. Suggested Accompaniments Roasted New Potatoes with Olive Oil, Shaved Fennel & Orange Salad, Grilled Courgettes, Simple Steamed Rice
They pair naturally with seafood, citrus, and olive oil.
This salsa verde also works beautifully with grilled sardines, prawns, or roasted vegetables. Suggested Accompaniments Roasted New Potatoes with Olive Oil, Shaved Fennel & Orange Salad, Grilled Courgettes, Simple Steamed Rice
Nutrition
Calories: 190kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 643mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.