Grilled Sea Bass with Tomato Confit and Basil Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one summer evening when I wanted to impress without spending hours in the kitchen. Delicate sea bass fillets are perfectly grilled and topped with a vibrant tomato confit infused with garlic and thyme, then finished with a silky basil oil that brings everything to life. The best part? The whole meal comes together in under an hour with ingredients you likely already have at home. Sea bass is packed with omega 3 fatty acids that support heart health, making this not just delicious but genuinely good for you. It's the kind of restaurant quality dinner that feels simple enough for any weeknight.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1½ poundscherry tomatoes(halved)
- 4garlic cloves(thinly sliced)
- 237 mlfresh basil(loosely packed)
- 177 mlextra virgin olive oil
- 2lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Prepare the tomato confit by combining halved cherry tomatoes, sliced garlic, 0.25 cup olive oil, thyme sprigs, and a pinch of salt in a baking dish. Roast at 300°F for 20 minutes until tomatoes are soft and slightly wrinkled.
Tip: Roasting low and slow concentrates the tomato flavor and creates a jammy texture.
- 2
While tomatoes roast, make the basil oil by blending fresh basil with 0.5 cup olive oil until smooth. Strain through a fine mesh sieve and season with lemon zest and a pinch of salt.
Tip: Blanch basil quickly in boiling water first to preserve its vibrant green color.
- 3
Remove sea bass from refrigeration 10 minutes before cooking. Pat fillets dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.
Tip: Dry skin is essential for achieving crispy skin on the grill.
- 4
Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Test grate temperature by holding your hand 4 inches above and counting seconds until it becomes too hot—aim for 4-5 seconds.
- 5
Place sea bass skin-side down on the grill. Cook for 5-6 minutes without moving until skin is golden and crispy, then carefully flip and cook flesh side for 3-4 minutes until just cooked through.
Tip: Resist the urge to move the fish—let it develop a golden crust for best flavor.
- 6
Arrange grilled sea bass on serving plates and top each fillet with a generous spoonful of tomato confit. Drizzle basil oil around the plate and finish with fresh lemon juice and a light balsamic vinegar glaze.
Tip: Serve immediately while the fish is still warm and the skin remains crispy.
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