Mediterranean Grilled Sea Bass with Fennel & Pear Salad

Serves 4


2x 2lb whole Branzio (Mediterranean sea bass), scales and guts removed, washed and dried

Olive oil

Sea salt

Freshly ground black pepper


2 oranges, peeled and cut into segments

1 large head of fennel, thinly sliced

1 pear, cored and thinly sliced

2 green onions, chopped

¼ cup extra virgin olive oil

1 lemon, juice of

Roasted Potatoes

1lb Fingerling potatoes, cut into halves

1 tablespoon olive oil

Seas salt

Freshly ground black pepper


Pre-heat oven to 380’f


Place the potatoes onto a sheet pan, drizzle with oil and sprinkle with salt and pepper. Place into the oven and cook for 30 minutes or until golden brown in color and cooked to your liking, remove from the oven and keep warm. 


Pre-heat broiler or grill to high. Make 3 incisions on each side of the branzio, lightly brush with oil on both sides and season with salt and pepper. Place onto a sheet pan, place under the broiler or on the grill and cook for 10 minutes, turn over and continue to cook for a further 10 minutes or until cooked. Remove from the broiler or grill and keep warm. 


Mix all the salad ingredients together.

To serve:

Place the salad onto a large tray, carefully place the grilled branzio on top, serve family style with the roasted potatoes or portion salad onto four dinner plates, remove the fillets from the branzio and serve with the roasted potatoes.


Recipe: Chef Mark Allison