Name: Whole Seabass with Tomato Salsa by Theo Michaels
Total time: 18 min
Yield: 1
Ingredients: Whole seabass; 1 tbsp sea salt; 150g on the vine tomatoes; 1 tbsp tomato puree; 1 tsp smoked paprika; 1 chilli; 1 clove garlic, crushed; 100ml olive oil; 1 lemon; 30ml vinegar; Small bunch coriander; Small bunch mint

Country preference? Choose the preferred country to view local content and get a better experience.

Free UK delivery on orders over £40

Whole Seabass with Tomato Salsa by Theo Michaels

Serves: 1

Chef: Theo Michaels

Category: Fish

Course: Mains

Machine: Blender

Total time (min.): 18

Theo’s recipe for whole seabass with fragrant tomato and chilli salsa is the perfect main for alfresco suppers with family and friends. This delicious salsa uses vine tomatoes blackened on the grill, creating a sweet and smoky flavour. They’re then blitzed using our Triblade hand blender along with red chilli, fresh garlic, coriander, mint and a generous squeeze of zingy lemon juice.

Ingredients

For the seabass:

Whole seabass
1 tbsp sea salt

For the salsa:

150g on the vine tomatoes
1 tbsp tomato puree
1 tsp smoked paprika
1 chilli
1 clove garlic, crushed
100ml olive oil
1 lemon
30ml vinegar
Small bunch coriander
Small bunch mint

Tools

Triblade System Hand Blender

Method

For the seabass:

Lightly oil seabass and dust generously in salt, place onto hot bbq and cook for about 4 minutes each side.

For the salsa:

Place the tomatoes on the bbq at the same time to blacken slightly.
Add the tomatoes and all salsa ingredients to the hand blender (except the herbs) and pulse. Once pureed, add the herbs and pulse lightly to incorporate. Taste, adding more salt/vinegar as required.
Serve cooked seabass with drizzle of salsa and enjoy!