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5 from 13 votes

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


  • 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


  • 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!