Grilled Seabass with Lemon Garlic Butter Sauce & Colcannon
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Grilled Seabass with Lemon Garlic Butter Sauce & Colcannon
Description
This recipe features Arctic Royal seabass fillets, grilled skin-on for flavor and texture, cooked until just done. The lemon garlic butter sauce is prepared by gently melting butter with lemon juice, zest, and garlic, allowing the flavors to infuse off heat. Meanwhile, colcannon is made by combining mashed potatoes with sautéed kale and onions, butter, milk, and seasoning, yielding a silky and slightly textured side.
The grilling method imparts a subtle char and keeps the seabass moist. The lemon garlic butter sauce poured over the finished fish provides a citrusy, garlicky warmth enhancing the mild seabass. The colcannon lends a comforting, creamy element with the earthiness of kale and sweetness of onions, making a well-rounded plate.
Serving includes lemon slices as garnish, adding an additional fresh aroma. The recipe uses some ready-to-cook ingredients like diced onions and mashed potatoes to streamline preparation. Heating and stirring steps ensure the colcannon is piping hot and well combined before plating.
Ingredients
- 4 seabass freshly frozen skin-on & boneless, Arctic Royal variety
- rapeseed oil for brushing
- For Lemon Garlic Butter Sauce:
- 50 g butter
- lemon juice and zest
- 1 tbsp garlic Darégal Le+ Taste or freshly crushed
- For Colcannon:
- 700 g mashed potato Iceland brand
- 100 g onion diced, ready to cook, Iceland brand
- 225 g curly kale Iceland brand
- 75 g butter
- 75 ml milk
- salt freshly ground pepper
- black pepper freshly ground pepper
- lemon slices for garnish
- butter knobs, to top colcannon
Instructions
- Pre-heat grill to a medium heat.
- Line a grill pan with foil and lightly brush seabass fillets with oil.
- Place seabass under the grill and cook for 20 – 25 minutes until cooked through.
- Meanwhile prepare the garlic lemon butter sauce by placing all the ingredients in a small pan and heat on a low heat until the butter melts, whisk and then allow the flavours to infuse off the heat.
- Next prepare the Colcannon by placing the mash in a large glass bowl covered with cling film (pierced) and cooking in microwave according to instructions, stirring with a fork towards the end (about 10 minutes).
- Meanwhile place 25g butter in a large non-stick frying pan over a medium heat.
- Once melted add the onion and kale and heat through until wilted, about 8 – 10 minutes.
- Put the lemon garlic butter sauce back over a low heat.
- Once the mash is piping hot, beat in 50g butter.
- Then add seasoning and beat in the milk.
- Finally beat in the kale and onion.
- Remove seabass from the grill, pour over lemon garlic butter sauce and serve with the Colcannon topped with a knob of butter.
- Enjoy!
User Reviews
Overall Rating
5
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