About the Recipe
Zest Seabass with Fennel Slaw & Green Pepper Chimichurri is a vibrant, flavour-packed seafood dish that brings coastal freshness to your plate. This pan-seared seabass is delicately seasoned with zesty citrus and herbs, creating a perfectly crisp skin and tender, flaky centre. It’s served atop a refreshing fennel slaw, offering a crunchy contrast with hints of liquorice and lime, ideal for cleansing the palate. Drizzled with a bold green pepper chimichurri — made with fresh herbs, red chili, green bell pepper and olive oil — this dish delivers a spicy, herbaceous kick that elevates the whole experience. Perfect for healthy dinners, seafood lovers, or anyone searching for a gourmet low-carb meal packed with nutrients and flavour.
Whether you're cooking at home or searching for the best pan-seared seabass recipe with a twist, this fennel and chimichurri combo makes it a standout on any modern menu.
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Ingredients
These ingredients are for 2 servings, for customisable servings download the Quick Grub App!
For The Slaw
½ fennel bulb, thinly sliced
½ red onion, thinly sliced
2 tablespoons white wine vinegar
½ red chili pepper, finely chopped
½ teaspoon sugar
For The Sauce
½ green bell pepper
½ red chili pepper
2 small handfuls parsley
2 small handfuls coriander
100 ml olive oil (adjust accordingly)
½ juice of a lime
½ teaspoon sugar
Salt and pepper to taste
For The Fish
2 seabass fillets
½ teaspoon olive oil
Salt
Preparation
For The Slaw
Start by thinly slicing the red onion and fennel.
Toss in a mixing bowl along with the chili pepper, vinegar, and sugar. Set aside.
For The Sauce
Blend together the sauce ingredients, season with salt and pepper, then set aside.
For The Fish
Preheat a grill to medium heat.
Pat both sides of the fish dry, score the skin, then lightly brush with olive oil and a sprinkle of salt.
Place under the grill. Depending on the thickness of the fillet, cook for around 7 minutes — until the skin is crispy and the fish is cooked through.
Plating Up
Spoon the sauce onto the plate, place the fish, then top with the fennel and red onion slaw.
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