Tag Archives: Grilled seabass

Grilled seabass with curgette spaghetti with green pesto. Lunch in ten minutes.


If you are health concious and getting older, this meal is a very excellent lunch or dinner alternative.

Very balanced in nutrients, I wouldn’t say it is a dietary dish, I eat it regularly.

Balanced nutrients are very important. If you are getting older, your body needs protein to maintain a desired testosteron level to fight against fats.

No testosteron, no effective metabolism and fat burning.

1 fish fillet provides 20 g protein, the zucchini gives you the desired carbs and vitamins you need.

If you need more protein for lunch, grill two fillets.


1 seabass fillet

1 tbsp lemon juice

salt and black pepper

1 tbsp olive oil

1 handful courgette spaghetti

2 tbsp green pesto

2 tbsp grana padano, grated

1 tbsp olive oil

Salt,black pepper, chili flakes, vegetable stock powder

lemon wdges to garnish


First grill the fish on 1 tbsp olive oil skin side down, season with salt and and black pepper, put it aside while you make the spaghetti.

Heat 1 tbsp olive oil in your pan or wok. Add 2 or more green pesto as you like and fry for 1 minute. Throw one handful of zucchini spaghetti in the pan and stir fry on high heat. Season with salt, black pepper and vegetable stock powder. Dont cook until the spaghetti leaves its juices. Just warm the spsghetti.

Arrange the fish fillets on a plate with the zucchini spaghetti and scatter generously with grated grana padano.


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Pan fried and grilled savoury seabass fillets

IMG_20151115_125142I saw this dish in an Indian restaurant named Amaya. It has a beautiful buttery flavour. I decided to reproduce.


2 seabass fillets

3 tbsp soft unsalted butter

2 tbsp soft cheese (I found it in my fridge, I thought it wouldn’t do any harm)

1 tbsp coconut cream or desiccated coconut (if you use desiccated coconut, roast it slightly)

1 snall red swert chili paprika deseeded, chopped

1 tbsp garlic paste crushed with the blade of your knife

1/2 lemon juice squeezed

Salt, black pepper to season


Spread the fillets on your chopping board and cut the belly part and discard.

I used salt and black pepper mills to season the fish.

While the fish is having its rest, make the butter.

Mix the ingredients together, season as you like with salt and black pepper.

Put a frying pan on the hob (not on the maximum heat, only 70-80 %).

Heat one tbsp of oil and place the fillets with skin side down.

Fry until the skin becomes crispy. Remove it from the hob and spread the butter generously on the fish.

Put the pan under the grill for 5 minutes.

When it’s ready let it rest for s few minutes and serve.

I served with my favourite baby spinach avocado salad.


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