Theo’s recipe for whole seabass with fragrant tomato and chilli salsa is the perfect main for alfresco suppers with family and friends. This delicious salsa uses vine tomatoes blackened on the grill, creating a sweet and smoky flavour. They’re then blitzed using our Triblade hand blender along with red chilli, fresh garlic, coriander, mint and a generous squeeze of zingy lemon juice.
1 tbsp sea salt
Lightly oil seabass and dust generously in salt, place onto hot bbq and cook for about 4 minutes each side.
Place the tomatoes on the bbq at the same time to blacken slightly.
Add the tomatoes and all salsa ingredients to the hand blender (except the herbs) and pulse. Once pureed, add the herbs and pulse lightly to incorporate. Taste, adding more salt/vinegar as required.
Serve cooked seabass with drizzle of salsa and enjoy!
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