5 from 13 votes
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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!
Course Main
Cuisine British
Keyword garlic, lemon, seabass
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 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

Instructions

  1. Pre-heat grill to a medium heat.
  2. Line a grill pan with foil and lightly brush seabass fillets with oil.
  3. Place seabass under the grill and cook for 20 – 25 minutes until cooked through.
  4. 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.
  5. 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).
  6. Meanwhile place 25g butter in a large non-stick frying pan over a medium heat.
  7. Once melted add the onion and kale and heat through until wilted, about 8 – 10 minutes.
  8. Put the lemon garlic butter sauce back over a low heat.
  9. Once the mash is piping hot, beat in 50g butter.
  10. Then add seasoning and beat in the milk.
  11. Finally beat in the kale and onion.
  12. Remove seabass from the grill, pour over lemon garlic butter sauce and serve with the Colcannon topped with a knob of butter.
  13. Enjoy!