BBQ Seabass & Tartare Crushed Potatoes

BBQ Seabass & Tartare Crushed Potatoes

BBQ'd Seabass served with Tartare Crushed Potatoes. The perfect summer BBQ dish.

Ingredients (Serves 4)

  • 4 fillets fresh whole seabass
  • 2 baby fennel
  • 600 grams new potatoes
  • 5 grams fresh flat parsley
  • 5 grams tarragon
  • 2 tablespoons Colman's Tartare Sauce
  • 1 lemon


  • Place the potatoes into a saucepan and cover with cold water then bring to the boil and cook for 8-10 mins until tender then drain and lightly crush with a the back of a fork.

  • Cut the fennel in half and drizzle with half the oil and drizzle the other half over the fish.

  • Heat the BBQ, then add the fennel flat side down and cook for 4-5 minutes the turn over and continue to cook until tender.

  • Place the seabass skin side down on to the BBQ and cook for 4 minutes then turn over and cook for 1 minute more then remove from the BBQ.

  • Chop the herbs and add to the Colman’s Tartar Sauce then stir through the potatoes. Spoon on to a plate and sit the fish on top along with the fennel and a lemon wedge.



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