Pan Seared Sea Bass with Cherry Tomato & Rocket Salad & Griddled Bread

A great, light fish dish that is quick to prepare!


  • 2 fillet sea bass
  • 25 g butter
  • seasoning
  • cherry tomato and rocket salad:
  • 12 cherry tomatoes
  • 2 large shallots
  • 1 tblsp olive oil
  • 1 large handful fresh rocket
  • 2 cloves garlic
  • griddled bread:
  • 2 slices baguette (thickly sliced)
  • 2 cloves garlic
  • 2 tblsp olive oil


  1. Begin by grilling the bread.
  2. Heat a large griddle pan, until smoking hot.
  3. Finely dice the garlic and add to the olive oil.
  4. Spread this on both sides of the sliced bread and grill on the griddle pan until crisp on both sides. Remove and pop onto a large serving platter.
  5. Meanwhile heat a frying pan with the butter until smoking hot. Trim the sea bass, I normally leave the skin on but you can take it off if you wish.
  6. Cook the sea bass flesh side down first and then turn over the other side. Approximately 2 minutes on each side should be sufficient. Remove and place each fillet on top of the griddled bread.
  7. Half the cherry tomatoes and throw them onto the pan you have cooked the sea bass on. Add also the sliced shallots and diced garlic. And cook for a moment or two.
  8. Meanwhile in a separate bowl mix the rocket with the olive oil and pile on top of the sea bass and then top with the warmed cherry tomato & shallot mixture.
  9. Serve immediately.


Kevin's Tip: The bread can be grilled in advance and stored in an airtight container, the bread could also be used for spreading with pate or Mediterranean vegetables in the form of a bruschetta.


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