Grilled Sea Bass with Cassava Root Cakes and Cilantro-Lime Oil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that tastes fancy but comes together in under an hour. Grilled sea bass is naturally lean and packed with omega 3 fatty acids that are wonderful for your heart, while the crispy cassava root cakes add a satisfying earthiness that makes the meal feel complete. The best part is that everything here is straightforward to prepare even if you're not an experienced cook. Just grill your fish, pan fry those golden cakes, and drizzle everything with a bright cilantro lime oil that brings all the flavors together beautifully. It's the kind of meal that looks impressive on the plate but doesn't require any complicated techniques.
Ella x
Ingredients
- 113 gsea bass fillets(skin-on, 6 oz each)
- ¾ kgcassava root(peeled and cut into 2-inch pieces)
- 237 mlfresh cilantro(loosely packed)
- 3lime(1 zested, 2 juiced)
- 118 mlextra virgin olive oil
- 59 mlred onion(finely diced)
- 1jalapeño(minced, seeds removed)
- 2 tspsea salt
- 1 tspblack pepper
- 3garlic cloves(minced)
- 3 tbspvegetable oil(for pan-frying cassava)
- 2 mediumfresh tomato(diced)
Detail level
Instructions
- 1
Boil cassava pieces in salted water for 15-18 minutes until fork-tender. Drain well and let cool slightly, then mash roughly with 1 tablespoon olive oil, 0.5 teaspoon salt, and pepper to create a chunky mixture.
Tip: Don't overmix the cassava; some texture prevents the cakes from becoming gluey.
- 2
Form cassava mixture into 8 patties about 3 inches wide and 0.75 inches thick. Refrigerate for 10 minutes to firm up.
Tip: Chilled patties hold together better during frying.
- 3
Prepare cilantro-lime oil by blending cilantro, 3 minced garlic cloves, lime zest, juice of 2 limes, and 0.5 cup olive oil until smooth. Season with salt and pepper to taste.
Tip: Make this ahead and store in a jar; flavors develop over time.
- 4
Combine diced tomato, red onion, jalapeño, and juice of 1 lime in a small bowl to create fresh salsa. Season with salt and let sit while cooking other components.
Tip: This salsa can be made up to 2 hours ahead.
- 5
Pat sea bass fillets dry with paper towels. Season both sides generously with sea salt and black pepper. Brush skin lightly with olive oil.
Tip: Drying the fish ensures crispy skin when grilled.
- 6
Heat grill to medium-high (around 400°F). Place sea bass skin-side down on oiled grates and cook for 5-6 minutes without moving, until skin is crispy. Flip gently and cook another 3-4 minutes until flesh is opaque and flakes easily.
Tip: Don't flip too early; let the skin crisp properly for the best texture.
- 7
While fish grills, heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Pan-fry cassava cakes for 4-5 minutes per side until golden brown and crispy on both sides.
Tip: Work in batches if needed; crowding the pan prevents proper browning.
- 8
Plate grilled sea bass alongside 2 cassava cakes per person. Drizzle cilantro-lime oil around the plate and top fish with fresh tomato salsa. Serve immediately.
Tip: The warm fish will release flavorful juices that mingle beautifully with the cilantro oil.
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