Piri-Piri Grilled Sea Bass with Herb-Roasted Potatoes
45min
35min
4
485
Chef's Note
The 30-minute dry brining demonstrates the Portuguese principle that strategic salting enhances rather than overwhelms—you'll notice the fish has firmer texture and sweeter flavor after rinsing. The piri-piri marinade shows Portuguese restraint with heat: it adds warmth that complements the fish's natural sweetness rather than masking it. If you can't find piri-piri chilies, substitute 2-3 Thai bird's eye chilies or serrano peppers.
Tags
Ingredients
2 pounds whole sea bass or branzino, cleaned and scaled
2 tablespoons coarse sea salt
4 whole fresh piri-piri or bird's eye chilies, stems removed
6 whole garlic cloves, peeled
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon smoked paprika
2 whole fresh bay leaves
1.5 pounds Yukon gold potatoes, cut into 1-inch wedges
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon white wine vinegar
1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Make the piri-piri marinade: In a mortar and pestle or food processor, combine chilies, 4 garlic cloves, 1 teaspoon salt, smoked paprika, and black pepper. Pound or pulse until a rough paste forms. Add lemon juice, vinegar, and 1/3 cup olive oil. Mix well and set aside.
- 2
Dry brine the fish: Pat sea bass completely dry with paper towels. Score the skin in 3-4 diagonal cuts on each side, about 1/4-inch deep. Rub the fish inside and out with 1 tablespoon coarse sea salt. Place on a wire rack over a plate and refrigerate uncovered for 30 minutes. This strategic salting will firm the flesh and enhance natural sweetness.
- 3
Prepare the potatoes: Preheat oven to 425°F (220°C). Toss potato wedges with remaining olive oil, remaining minced garlic, remaining salt, bay leaves, and half the parsley. Spread on a baking sheet in a single layer.
- 4
Roast potatoes: Place potatoes in preheated oven and roast for 30-35 minutes, turning once halfway through, until golden brown and crispy on the edges.
- 5
Prepare the fish for grilling: After 30 minutes, rinse the salt from the fish under cold water and pat completely dry. This removes excess salt while leaving the fish properly seasoned. Brush the fish inside and out with half the piri-piri marinade, reserving the rest.
- 6
Grill the fish: Heat grill or grill pan to medium-high heat (about 400°F). Oil the grates well. Grill fish for 5-6 minutes per side, depending on thickness, until skin is crispy and flesh flakes easily at the thickest part. The fish should register 135°F internally.
- 7
Rest and serve: Transfer fish to a serving platter and let rest for 3-4 minutes. This allows juices to redistribute.
- 8
Finish the dish: Drizzle the reserved piri-piri marinade over the fish. Toss roasted potatoes with remaining parsley and cilantro. Arrange potatoes around the fish and serve immediately with lemon wedges.
Nutrition Information (per serving)
485
38g
28g
24g
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