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


  • Begin by grilling the bread.
  • Heat a large griddle pan, until smoking hot.
  • Finely dice the garlic and add to the olive oil.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.