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Seafood Bar Chelsea
Chefs Table Hackney

Grilled seabass with bay leaf oil, garlic and pickled potato noodles

  • Serves: 4
  • Cooks in: 45 mins
  • Difficulty: Medium

2 kg seabass whole fish
120 ml of olive oil
30 ml of sunflower oil
4 bay leaves
Sea salt
1 garlic clove
1/2 tsp of paprika
3 unit of medium size potatoes/sweet potatoes
450 ml of white vinegar
400 ml of water
280 gr of caster sugar
1 lemon 


Prepare the seabass, opening by the back or like a butterfly, season with salt and pepper. You can also leave whole if you prefer.

Start the fire on the grill with coals and some wood or bake in the oven with full fan at 185C

Peel the garlic and combine it in a pot with both oils and cracked bay leaves. Heat up to 85C then rest on the side, add the paprika and stir.

Peel the potatoes and spiralise them then rinse in cold water.

Prepare the pickle, heating up the water, vinegar and sugar. Once boiling pour over the potato noodles and stir, leave in the container until serving.

Grill the fish to golden crispy skin, then leave to rest skin side up, don't grill it from both sides. If baking, cook until the fish is flaky (around 15 mins)

Place the fish on a serving tray and pour over the olive oil sauce, serve with the potatoes, squeeze some lemon over the fish.