Grilled Sea Bass with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled sea bass with cabbage is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality without the fuss. Sea bass is naturally lean and packed with omega 3 fatty acids that are wonderful for your heart, while the fresh cabbage slaw adds a satisfying crunch and brightness to every bite. The beauty of this dish is its simplicity: you grill delicate fish fillets while preparing a vibrant vinaigrette to dress crisp greens. It's the kind of meal that feels special enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 1 headgreen cabbage(thinly sliced)
- ½ headred cabbage(thinly sliced)
- 2fresh lemon(1 for juice, 1 for slices)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonswhite wine vinegar
- 2 tablespoonsfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoondijon mustard
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper(freshly ground)
- 1 teaspoonhoney
Detail level
Instructions
- 1
Combine sliced green and red cabbage in a large bowl. In a separate small bowl, whisk together 4 tablespoons olive oil, white wine vinegar, lemon juice, minced garlic, Dijon mustard, and honey.
Tip: Prepare the slaw dressing while you set up the grill so flavors meld together.
- 2
Pour the dressing over the cabbage, add 1 teaspoon sea salt and pepper, then toss thoroughly. Let the slaw sit for at least 10 minutes, tossing occasionally.
Tip: The cabbage will soften slightly and absorb the vinaigrette flavors beautifully.
- 3
Preheat your grill to medium-high heat (about 400°F). Pat the sea bass fillets dry with paper towels to ensure crispy skin.
Tip: Dry fish prevents sticking and promotes even cooking with better browning.
- 4
Rub the remaining 2 tablespoons olive oil over both sides of the sea bass fillets. Season generously with remaining sea salt and black pepper.
Tip: Don't oversalt; you can always add more but cannot remove it.
- 5
Oil your grill grates well with a folded paper towel dipped in oil. Place sea bass fillets skin-side down on the hot grill.
Tip: Skin-side down first creates a protective crust and keeps the delicate flesh moist.
- 6
Grill for 5-6 minutes without moving the fish, until the skin is crispy and golden brown. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Don't press down on the fish while cooking as this releases juices and dries out the meat.
- 7
Transfer cooked sea bass to serving plates. Top with fresh chopped dill and arrange lemon slices alongside.
Tip: Lemon slices add visual appeal and guests can squeeze fresh juice over their fish.
- 8
Spoon the marinated cabbage slaw generously next to each fillet and serve immediately while the fish is still warm.
Tip: The contrast between warm grilled fish and cool, tangy slaw creates an excellent textural balance.
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