Grilled Sea Bass with Rocket and Lemon Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to dinners when I want something that feels fancy but doesn't require hours in the kitchen. Sea bass is beautifully delicate, and grilling it keeps everything light and simple, taking just 25 minutes from start to finish. The peppery rocket provides a wonderful contrast and is packed with vitamins and minerals that support bone health. What I love most is that this meal comes together with pantry staples, making it an affordable option for a weeknight dinner that tastes restaurant quality. The silky lemon beurre blanc ties everything together perfectly.
Ella x
Ingredients
- 4sea bass fillets(200g each, skin-on)
- 150 gfresh rocket(loosely packed)
- 100 gunsalted butter(cold, cubed)
- 3 tbspfresh lemon juice
- 100 mldry white wine
- 2shallots(finely minced)
- 3 tbspextra virgin olive oil
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 4 sprigsfresh thyme
- 1lemon(sliced for garnish)
Detail level
Instructions
- 1
Prepare the beurre blanc by combining minced shallots and white wine in a small saucepan over medium heat. Reduce until approximately 2 tablespoons of liquid remains, about 8-10 minutes.
Tip: This reduction concentrates the flavors significantly, so don't rush this step.
- 2
Remove the pan from heat and whisk in cold butter cubes one at a time, allowing each piece to incorporate fully before adding the next. The residual heat will gently emulsify the sauce.
Tip: Keep the pan off direct heat to prevent the sauce from breaking or becoming greasy.
- 3
Strain the sauce through a fine-mesh sieve to remove shallot pieces, then stir in lemon juice and a pinch of sea salt. Keep warm but not hot until serving.
Tip: If the sauce cools too much, gently reheat over very low heat while whisking constantly.
- 4
Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper. Brush lightly with olive oil.
Tip: Dry skin ensures better browning and crisping on the grill.
- 5
Preheat your grill to medium-high heat (around 200°C) for 5 minutes. Oil the grill grates well to prevent sticking.
Tip: Test the grill temperature by holding your hand 10cm above the grates; you should feel intense heat after 3-4 seconds.
- 6
Place sea bass fillets skin-side down on the grill and position a thyme sprig on top of each fillet. Grill without moving for 5-6 minutes until the skin is crispy and the flesh is opaque halfway up the fillet.
Tip: Resist the urge to flip early; let the skin develop a golden crust for texture and flavor.
- 7
Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish flakes easily with a fork but remains moist inside.
Tip: The thickest part of the fillet should reach 63°C internally for perfectly cooked sea bass.
- 8
Toss the fresh rocket with a light drizzle of olive oil, sea salt, and a squeeze of lemon juice in a bowl just before serving.
Tip: Dress the rocket at the last moment to keep it fresh and crisp.
- 9
Plate each grilled sea bass fillet skin-side up, top with a generous handful of dressed rocket, and drizzle the lemon beurre blanc around and over the fish. Garnish with lemon slices and serve immediately.
Tip: Warm plates in a 120°C oven for 5 minutes before serving to keep the dish hotter longer.
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