For the salad

  • 400g jersey royals, halved
  • 2 bulbs fennel, finely sliced
  • 75g pitted green olives, roughly chopped
  • 4 spring onions, trimmed and finely sliced
  • 1 tbsp snipped fresh chives
  • 1 orange, juiced
  • 2 tsp extra virgin olive oil

For the fish

  • 4 whole sea bass
  • 2 tsp olive oil
  • 4 bay leaves
  • 1 lemon, peel left on and sliced
  • 2 oranges, peel left on and sliced
  • 4 sprigs fresh thyme


  1. 1

    Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Drain and allow to cool a little. Place in a bowl and combine with the fennel, olives, spring onions and chives. Add a squeeze of orange juice and the olive oil, and season with freshly ground black pepper. Set aside.

  2. 2

    Light the barbecue. Slash the sea bass on both sides and season with freshly ground black pepper. Rub each fillet with some oil. Place a bay leaf and some lemon slices in the cavities of each. When the barbecue coals are ready, carefully arrange a row of orange slices on the grill and top with a sprig of thyme. Lay a fish on top, and then top with more orange slices. Repeat with the remaining fish. 

  3. 3

    Cook the fish for 6 minutes, then turn and cook for another 6 minutes until cooked through. To serve, carefully lift the fish on to serving plates and serve with some of the potato salad.

Nutritional Details

Each serving provides
  • Energy 1277kj 305kcal 15%
  • Fat 10.5g 15%
  • Saturates 1.7g 9%
  • Sugars 5.6g 6%
  • Salt 0.97g 16%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

19.9g carbohydrate 2.2g fibre 31.7g protein

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