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Seabass main
Harry Weir and Brian Clarke

Sea bass and scallops with courgettes, baby potatoes and cherry tomatoes

This sea bass and scallop recipe is a great alternative to red meat or chicken at a BBQ.



  • 2 sea bass
  • 6 scallops
  • 20g thyme
  • Garlic, crushed
  • 1 lemon

For the courgettes and baby potatoes

  • 140g baby potatoes
  • 1 courgette
  • 15g flaked maldon sea salt
  • 10g black pepper
  • For the tomatoes and samphire
  • 4ml extra virgin olive oil
  • 6g slice peeled garlic
  • 250g mixed colour cherry tomatoes
  • 25g samphire
  • 2g salt
  • 4g pepper
  • ½ lemon, juice only


  1. Get the grill hot with the charcoal and dress the sea bass in a little olive oil and
    season salt and pepper. Place the fish directly on the grills and once cooked on
    the first side turn and cook on the other side. Five minutes on both sides on
    medium heat will be perfect for a sea bass 300g to 400g. Place some thyme,
    crushed garlic and slice of lemon in each fish.
  2. Flatten out the charcoal and season the scallops with a little olive oil and butter
    and some salt and pepper, place the shell directly on the charcoal and cook the
    scallops for 4 minutes. Turn the scallops during the cooking progress.
  3. Slice the courgettes and season in some olive oil and salt and pepper. Place
    directly on the grills until nice and soft and once have beautiful grill marks on
    both sides. Take off and let cool.
  4. Place the baby potatoes on the grill and cook. Season in oil and salt and pepper.
  5. Heat the pan on the grill and place a small amount of the oil inside with the
    garlic sliced. Once nice and golden brown add the cherry tomatoes and let them stew down and let the juice of the tomatoes become the sauce, add the samphire
    to the tomatoes.
  6. Serve the baby potatoes, courgettes and the mixed tomatoes with the fish.

Recipe by John Relihan


Buy the freshest fish you can – if you are near market go see your fisherman.