Grilled or Baked Sea Bass with Sweetcorn & Cherry Tomato Salsa

3.0/5 rating (3 votes)
  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
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Grilled or Baked Sea Bass with Sweetcorn & Cherry Tomato Salsa

Salsas are all the rage at the moment, here is a twist using roasted sweetcorn flavoured with lime and coriander. Perfect with Sea Bass


  • 4 sea bass, whole and defrosted
  • 6 tbsp olive oil
  • 2 whole fresh sweetcorn
  • 2 tsp of fresh red chilli, finely chopped
  • ½ red onion, finely chopped
  • 12 cherry tomatoes, quartered
  • 2 fresh limes
  • salt and pepper
  • 2 pinches of granulated sugar
  • 3-4 tbsp of chopped fresh coriander

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  • Pre-heat the grill or oven to a high setting.
  • Place the sea bass on a chopping board and slash across the fish in a diagonal fashion.
  • Carefully cut the sweetcorn in half. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other 3 pieces.
  • Meanwhile, place 2 tbsp of olive oil into a wok or frying pan. Add the ears of sweetcorn and the chilli then saut√© quickly over a high heat until they take on a little colour. Once cooked, spoon into a bowl and cool slightly.
  • To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes. Add a little salt and pepper, sugar, then mix well, finally add the chopped coriander.
  • Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
  • Place onto a baking sheet or tray and pop under the grill or in the oven.
  • Cook for 10-12 minutes or until lightly cooked.
  • Serve the bass whole spooning over the salsag over the salsa