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1 seabass cut in half length ways
1 tablespoon cumin powder
1 tablespoon ground turmeric powder
1/2 tablespoon ground dried chilli powder
1/2 tablespoon cracked black pepper
1 clove garlic
10 grams coriander
30 millilitres Olive Oil
1 fresh lime
1 fresh lemon
1 green bell pepper
100 grams ripe cherry tomatoes
1/2 red onion
2 tablespoons Olive Oil
1 tablespoon Japanese rice vinegar
    • Medium



    1. Preheat Grill to 200 °C.
    2. Rub the green bell pepper with olive oil, salt and pepper.
    3. Grill it in the oven until the skin blisters.
    4. Cut the red onion into small cubes, and slice the cherry tomatoes into quarter.
    5. When the bell pepper has cooled, peel of the skin and take the seeds and stem out.
    6. Cut into cubes the same size as red onion.
    7. Mix the above together and add the Japanese rice vinegar and salt and cracked black pepper to taste.
    8. Be careful not to squash the tomatoes too much.
    9. Put the tomato salsa aside.
    10. Combine the cumin powder, turmeric powder, chili powder, salt and pepper.
    11. Crush and chop the garlic and coriander fine, mix with the olive oil.
    12. Rub the olive oil herb mix over the half sea bass and sprinkle with a generous amount of the spice and salt mix.
    13. Slice the lemon and the lime into 3mm slices.
    14. Strip the mint leaves off the stems and reserve the leaves for garnishing the fish later.
    15. Using a BBQ fish basket, layer on the bottom of the basket mint stalks and then limes.
    16. Place the fish on top, next place mint stalks and more lemons and limes on the top side of the fish and close down the basket so as all the pieces inside are held tight within.
    17. Splash a little more olive oil over the fish if it looks a little dry.
    18. Place the sea bass under the grill of your oven, cook until you can see the lemons and limes caramelizing, this may take up to 15 minutes.
    19. Turn the sea bass and make the same colour on the other side.
    20. Carefully turn out the sea bass on a plate.
    21. Sprinkle over a little more olive oil if you feel it’s too dry.
    22. Garnish with your earlier prepared tomato salsa, fresh lime and mint leaves.


    • *If you have a chargrill BBQ, try to cook this over open charcoal, it is sensational.
    • *Alternatively you can use a whole sea bass to make this recipe.


    Jeff Tyler

    Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda. In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes. Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London. In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.  

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