Grilled Sea Bass

with a champagne beurre blanc & fennel salad

Main Course

Prep Time: 5 MINUTES

Cook Time: 20 MINUTES

Serves: 4


  • 2 black sea bass fillets
  • Olive oil for brushing
  • Salt & freshly ground black pepper
  • ½ cup champagne
  • ¼ cup finely chopped shallots
  • ½ cup unsalted butter, cold & cubed
  • 1 fennel bulb, thinly sliced
  • Fresh parsley leaves
  • Peppadews (pickled sweet red peppers)
  • Candied lemon peel (optional)
  • Pomegranate seeds


  • Preheat grill to medium-high heat. Ensure it’s hot enough to sear the sea bass.
  • Brush the black sea bass fillets with olive oil and season them with salt and freshly ground black pepper.
  • Place the fillets on the grill and cook for about 4-5 minutes per side or until the skin is crispy and the flesh is cooked through. The high heat ensures a quick sear and smokiness from the grill.
  • In a saucepan over medium heat, combine the finely chopped shallots and champagne. Boil the mixture for a few minutes to reduce it.
  • Reducing heat to low, whisk in the cold, cubed butter one piece at a time. Continue whisking until the sauce becomes creamy and smooth.
  • Season the sauce with salt and freshly ground black pepper to taste.
  • Take the thinly sliced fennel and combine it with fresh parsley leaves, peppadews, and candied lemon peel for a tangy, flavorful salad.
  • Plate the grilled black sea bass fillets and drizzle them with the champagne beurre blanc butter sauce. Top with pomegranate seeds as garnish.
  • Serve alongside the fennel salad.