Grilled Sea Bass with Grape Leaf Purée
A light and easy dish that breaks the mold. The fluffy, buttery, lemony grape leaf purée pairs beautifully with grilled sea bass.
- Prep30 min
- Cook30 min
- Total1h
- DifficultyMedium
- Servings4
This recipe combines the delicate flavor of grilled sea bass with a unique and creamy grape leaf purée. The purée, made from preserved grape leaves, onions, and fresh herbs, is a surprising and delicious twist on a classic fish dish.
Grilling the sea bass gives it a smoky char that contrasts beautifully with the smooth, tangy purée. For an elegant presentation, you can fillet the cooked fish before serving, or simply serve the whole fish alongside the purée.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the grill to high heat.
- Rinse the sea bass and pat dry. Brush with a little olive oil and season inside and out with salt and pepper.
- Place the fish on a baking sheet lined with parchment paper. Grill for 7-8 minutes per side.
- Remove from the grill. If desired, fillet the fish, keeping the flesh warm.
- Meanwhile, in a saucepan, sauté the dried onion and scallions in the remaining olive oil for 10 minutes, until softened and translucent.
- Add the garlic and sauté for 30 seconds.
- Add the grape leaves, parsley, and dill; sauté for 1-2 minutes.
- Pour in enough water to just cover the ingredients. Bring to a boil. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 20-25 minutes, until the leaves are tender but some liquid remains.
- Drain the mixture, reserving the solids and the cooking liquid separately.
- Purée the solids in a food processor, adding enough of the reserved liquid to achieve a smooth, fluffy purée. While processing, gradually add the butter and lemon juice.
- Spread the purée on a platter. Arrange the sea bass fillets on top and serve. If not filleted, serve the whole fish on warm plates with the purée on the side.
💡 Tips
- For a smokier flavor, grill the sea bass over charcoal.
- If using fresh grape leaves, blanch them in boiling water for 2 minutes before using.
- The purée can be made a day ahead and reheated gently.
Inspired by a recipe from Γαστρονόμος