Grilled Seabass with Lemon Garlic Butter Sauce & Colcannon
Grilled Seabass with Lemon Garlic Butter Sauce and Colcannon is a quick, easy and delicious dish perfect for a family meal or even entertaining!
Servings 4
Ingredients
- 4 Arctic Royal Seabass freshly frozen skin-on & boneless
- Rapeseed oil for brushing
- For Lemon Garlic Butter Sauce:
- 50 g Butter
- Juice and zest of a lemon
- 1 tbsp Darégal Le+ Taste Garlic or freshly crushed garlic
- For Colcannon:
- 700 g Iceland Mashed Potato
- 100 g Iceland Ready to Cook Diced Onions
- 225 g Iceland Curly Kale
- 75 g Butter
- 75 ml Milk
- Salt & freshly ground pepper
- Lemon slices for garnish
- Knobs of butter to top Colcannon
Instructions
- 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.
- Enjoy!