If I asked you where all the ingredients for this Grilled Seabass with Lemon Garlic Butter and Colcannon came from I’ll bet not many of you would say Iceland but that’s exactly where I bought them! Having been challenged to “Go Frozen with Iceland” I couldn’t wait to visit my nearest store and see what was new as I have to admit I hadn’t been in a while! The #PowerofFrozen message is all about telling consumers that not only is Iceland food about convenience and waste/cost saving but with advanced freezing techniques it’s also about locking in the natural flavours and nutrients.
I wasn’t sure what I was going to make when I ventured into Iceland but as soon as I walked up the first aisle the gorgeous bags of frozen Seabass just called out to me. I can’t remember ever seeing frozen Seabass for sale and I’ve never bought it fresh as it’s usually so expensive! I decided to walk around the rest of the store looking for inspiration and pondered over the Crocodile Burgers and the Ostrich Fillets which I was very surprised to see! Delving deeper into the store I was very happy to come across frozen Kale which again I’d never seen and being a big Kale fan I suddenly knew what dish I was going to make! One of my favourite dishes I’ve eaten out in the past is Grilled Seabass with a Pea Mash so I based my idea loosely around this. I knew frozen mash was a thing and it wasn’t long before I came across frozen onions so these were the ingredients I needed for my Colcannon. Amongst the boxes of frozen herbs I found chopped garlic for my sauce which I would pair with lemon and butter (both also available in Iceland but I already had these at home).
I couldn’t wait to get home and create my restaurant style meal. The whole family loved this Grilled Seabass with Lemon Garlic Butter Sauce and hubby was really impressed and couldn’t believe that I’d made the meal with just ingredients from Iceland. In fact he have me 9.5 out of 10. I lost half a point as his plate was the one in the photograph so wasn’t quite as hot as it could have been! (Don’t marry a food blogger if you want hot dinners)! I have to say I was very pleased as the whole meal was so easy to prepare and ready in half an hour plus good enough to entertain with! I’ll be going back to Iceland next week as I want to explore the luscious looking speciality breads/pastries as well as the fruits and gelato that I saw but knew I had no more room in the freezer!
For more great #PowerofFrozen posts check out the following:
Wagyu Meatloaf Cupcakes with Sweet Potato Frosting – Foodie Quine
Sloppy Joes Made with Speciality Sausages – Fuss Free Flavours
Double Beef Burger with Corn Relish – Little Sunny Kitchen
Venison Steak with Port & Red Berry Sauce – Supergolden Bakes
Easy Salmon & Rice Parcels – Eats Amazing
Moroccan Kale, Carrot & Hummus Tart – Food to Glow
Summer Lobster Rolls – The Petite Cook
NB: Post commissioned by Iceland, all opinions are my own.
Grilled Seabass with Lemon Garlic Butter Sauce & Colcannon
- 4 Arctic Royal Seabass freshly frozen skin-on & boneless
- Rapeseed oil for brushing
- For Lemon Garlic Butter Sauce:
- Juice and zest of a lemon
- 1 tbsp Darégal Le+ Taste Garlic
- For Colcannon:
- 700 g Iceland Mashed Potato
- 100 g Iceland Ready to Cook Diced Onions
- 225 g Iceland Curly Kale
- 75 g Unsalted butter
- 75 ml Milk
- Salt & freshly ground pepper
- Lemon slices for garnish
- Knobs of butter to top Colcannon
- Pre-heat grill to a medium heat.
- Line a grill pan with foil and lightly brush seabass fillets with oil.
- Place seabass under the grill and cook for 20 – 25 minutes until cooked through.
- Meanwhile prepare the garlic lemon butter sauce by placing all the ingredients in a small pan and heat on a low heat until the butter melts, whisk and then allow the flavours to infuse off the heat.
- Next prepare the Colcannon by placing the mash in a large glass bowl covered with cling film (pierced) and cooking in microwave according to instructions, stirring with a fork towards the end (about 10 minutes).
- Meanwhile place 25g butter in a large non-stick frying pan over a medium heat.
- Once melted add the onion and kale and heat through until wilted, about 8 – 10 minutes.
- Put the lemon garlic butter sauce back over a low heat.
- Once the mash is piping hot, beat in 50g butter.
- Then add seasoning and beat in the milk.
- Finally beat in the kale and onion.
- Remove seabass from the grill, pour over lemon garlic butter sauce and serve with the Colcannon topped with a knob of butter.