Grilled Lemon & Herb Sea Bass

Number of Portions


- 25 grams Schwartz Lemon & Herb Wings Seasoning
- 750 grams broccoli, cut into florets
- 7 oranges, segmented
- 100 ml olive oil (50ml for the broccoli, 50ml for frying)
- 10 sea bass fillets, about 140g each, trimmed and scored skin
- 100 grams small capers
- 25 grams anchovies


Blanch the broccoli in boiling water. Drain well then place into a hot frying pan to scorch for 2-3 minutes.

Place the broccoli into a bowl with the orange segments and half of the oil to coat.

Grill the fish for 3-4 minutes, skin side up. Turn over the fillets, sprinkle with half the Schwartz Lemon & Herb Wings Seasoning and then cook for a further 2 minutes until just done. Leave to rest on a warm plate.

Pour the rest of the olive oil into the pan and place it back on a high heat. Add the capers and anchovies then cook until they start to crisp.

Remove from the heat. Add the rest of the Schwartz Lemon & Herb Wings Seasoning.

Plate up by sharing the broccoli and orange between the plates, top each with a piece of fish, then drizzle with the capers and anchovy oil.


Preparation time: 10 minutes; Cooking time: 20 minutes;