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Sea Bass on the Grill with Roasted Pepper Sauce

This dish is about restraint and precision. A whole sea bass, dried with paper towels, seasoned simply with salt and oil, then placed skin-side down on a properly heated grill. Around it: cherry tomatoes without skins, capers, Kalamata olives and fresh basil. Underneath — a smooth, velvety roasted pepper sauce, warm and slightly sweet. Everything together creates a light, Mediterranean plate that's complete on its own.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Andrey Salnikov

Ingredients

step

Gather all garnish ingredients: skinless cherry tomatoes, capers, Kalamata olives, basil and olive oil. Pat the sea bass dry with paper towels, drizzle with olive oil and season with salt. Prepare the roasted pepper sauce in advance — it is made separately and kept as a ready base.

step

Heat the grill grate thoroughly — this is critical so the fish doesn't stick. Brush the grate with oil just before placing the fish. Lay the sea bass skin-side down directly over the heat and grill until cooked through.

step

While the sea bass is grilling, warm the roasted pepper sauce — it should be smooth and creamy in consistency. Spoon the sauce onto the plate, place the sea bass skin-side up, then arrange the prepared garnish ingredients around it: cherry tomatoes, olives, capers and basil.

Serve

Serve immediately as a standalone dish. The combination is complete — no sides needed. Pairs perfectly with a glass of white wine.

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