Grilled Sea Bass with Sun Dried Tomato Spread & Salted Capers

Sea Bass is meaty, versatile and teams beautifully with the robust summery flavours of sun dried tomatoes and salted capers. Contrast textures and serve with a nut scattered salad, achieving perfection on a plate.

Category:  Midweek Express  - 


For 2 people


  • 2 fillets of Sea Bass, pinboned
  • 2 tsp sun dried tomato spread
  • 2 tsp salted capers
  • 1 tsp sun dried tomato spread
  • 3 tsp raspberry vinegar
  • 3 tbs fruity olive oil
  • 1 tsp salted capers

Grilled Sea Bass with Sun Dried Tomato Spread & Salted Capers Directions

  1. Rinse and pat dry the sea bass fillets. Place on a baking sheet then smother 1tsp of sun dried tomato spread over each fillet then scatter with a teaspoon of salted capers. Leave for a few moments for the flavours to mingle and develop.
  3. Prepare the dressing by whisking together the tomato spread with the vinegar and olive oil then stir in the capers.
  4. Preheat the grill on maximum temperature
  5. Prepare a salad: I like the combination of soft leaves, walnuts, pine nuts, cucumber slices and tomato.
  7. Grill the sea bass 5-10 minutes, depending on thickness. Arrange the fish over the salad and drizzle with dressing.
  8. Use the best quality sun dried tomato spread and salted capers you can find. I like the varieties found at La Tunisie A Son Espace. Mail order: