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Fish Time

A light and fresh dish, prepared within a few minutes.
Fish & seafood

Grilled Sea Bass & cauliflower

20 min.
900°C/1600°F
6-8 Min.

Grilled sea bass with veggies is always a good idea. A light meal, quickly made. With Otto’s O.F.B., you can grill fish fillets on their skin perfeclty crsipy. For our grilled fish recipe, we chose to use fresh sea bas, but you can use any fish you like. The grilled sea bass is placed atop a bed of grilled cauliflower and garnished with fresh herbs and capers.

Serves 4 People

4 sea bass fillets with their skin
  • 1 small cauliflower
  • 3 tablespoons olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 tablespoons capers
  • Herbs: parsley, chives, tarragon

Preparation

1

Cauliflower Prep

Cut the cauliflower into ½ inch thick slices. Rub with oil, salt and pepper.

2

Grilling Cauliflower

Preheat the O.F.B. for 3 minutes. Place the cauliflower slices on the grill grate, put it into the grill and roast it at low temperature and Meat-O-Meter level 3 for a few minutes until it becomes golden. If the cauliflower is browning too quickly, simply lower the grill grate level by using the lever. Repeat until all cauliflower slices are grilled. Put grilled cauliflower aside and cover with some aluminum foil so that it stays warm.

3

Grilled Sea Bass

Now, prepare the fish fillets. Rub the filets with olive oil and season them with salt and pepper. Place the fish fillets on the grill grate scale side down and grill at low temperature. After 3-4 minutes, take out the grill grate with the lever and turn the fish fillets to broil the skin. Adjust the grill grate to Meat-O-Meter level 1 and increase the temperature so that the skin gets crispy and golden. In the meantime, chop the herbs.

4

Serve Grilled Sea Bass & Cauliflower

Place the cauliflower on four plates first and then, set the grilled sea bass fillets atop the bed of cauliflower. Garnish with capers, chopped herbs and olive oil. Bon appétit!

And now: enjoy!

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