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Barbecued sea bass with tangy corn & tomatoes
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2 sea bass fillets
2 tbsp Stubb’s Sticky Sweet Bar-B-Q Sauce, plus 2 tsp
2 Essential Sweetcorn
1 tbsp sunflower oil
40g Greek feta, crumbled
2 limes, finely grated zest of 1, juice of both, plus extra wedges to serve
250g pack mixed baby tomatoes, halved
1. Preheat the grill to medium with a grill pan on the top rack. Meanwhile, coat the sea bass with 2 tbsp of the barbecue sauce. Cover and chill to marinate.
2. Brush the sweetcorn with the oil and put on the hot grill pan. Cook for 15 minutes, turning halfway through. Mix the feta with the lime zest
and juice, then season and set aside. Season the tomatoes and set aside.
3. Transfer the corn to a dish and immediately top with the feta mixture. Cover and set aside. Grill the fish, skin-side up, for 5 minutes (no need to flip) until cooked through and opaque. Drizzle the fish with the remaining barbecue sauce, then serve with the corn, tomatoes and lime wedges to squeeze over.
Cook’s tip You could also slice the corn off the cob after grilling and mix it with the feta mixture and tomatoes for an easy side salad. Try griddling or barbecuing the corn on the cob too, for a fabulous flavour.
Typical values per serving:
2 of your 5 a day/gluten free/high in omega 3
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