William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish. The vibrant green basil oil in this recipe contrasts with the red of the peppers and tomatoes making for a stunning plate of seafood. The stuffing for the vegetables can be made the day ahead, as can the oil, giving you more time on the day to enjoy with your guests

Method
1.
Make the basil oil by placing the basil into boiling salted water for 30 seconds. Drain and squeeze out as much of the water as possible. Place in a liquidiser with the vegetable oil and purée for 3-4 minutes
2.
The purée will take on the flavour and colour of the oil. Put the purée into a fine sieve and let the oil drip through into a bowl. Set aside
3.
Heat the olive oil in a small pan and add the finely chopped shallot, crushed garlic and a pinch of salt. Cook the ingredients until soft and sweet then add the herbes de Provence
4.
Add the courgette and aubergine and cook until soft. Add the mushroom and cook until the mixture becomes dry, then add the spinach and cook until dry again
5.
Add the tomato and cook for 1 minute, then add enough of the bread crumbs to stiffen the mixture. Set aside
6.
Blanch the courgettes in boiling salted water, then refresh and drain
7.
Stuff the courgettes with some of the fried vegetable mix and sprinkle with some of the remaining bread crumbs and cut them in half so that you have four nice portions
8.
Cut the baby aubergines in half and place into a small frying pan with a little olive oil and salt. Cook cut side down in the oven at 140°C/Gas mark 1 for about 10 minutes until soft
9.
Leave to cool slightly then make an impression in the centre and stuff with the farce and sprinkle with a few breadcrumbs
10.
Put the courgettes and aubergines into an oven at 170°C/Gas mark 3 and cook until golden brown. Keep warm
11.
Heat an oven-proof frying pan until hot then add 1 tablespoon of olive oil
12.
Season the fish, place in the pan skin side down and fry for thirty seconds. Transfer the pan to the oven and cook at 170°C/Gas mark 3 for 5-6 minutes
13.
Sauté the baby artichokes in another oven proof frying pan in the olive oil, then add the red peppers followed by the tomatoes. Transfer the pan to the oven for 1-2 minutes until warm
14.
To serve, divide the the courgettes, aubergines, artichokes, peppers and tomatoes between four plates, arranging them neatly. Season with some salt and a squeeze of lemon juice
15.
Place one fillet of sea bass per plate on top of the vegetables, trickle some of the basil oil around the vegetables and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea bass recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Sea bass

Provençal vegetables

Basil oil

Equipment

  1. Liquidiser

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The oily texture of sea bass makes it perfect for griddling. Here, eminent chef, William Drabble does exactly that, serving with provençal vegetables