Theodore Kyriakou’s Grilled Seabass With a Caper & Tomato Sauce

This succulent seabass dish by Theodore Kyriakou is enriched with blushing tomatoes and punchy capers.


  • 500g butter onions
  • 5 garlic cloves, peeled & left whole
  • 1 x whole cinnamon stick
  • 1 x 330ml jar of tomato Perasti (if not available look for a very good tomato passata)
  • 60g capers, rinsed well
  • 100ml extra virgin olive oil
  • 4 x sea bass fillets (roughly 140-60g each), pin boned
  • Sea salt & freshly ground black pepper
  • Sprinkle of lemon thyme

See also: Bill Granger’s King Prawns with Preserved Lemons


  • Add the whole butter onions, garlic cloves and cinnamon stick to a saucepan and cook over a very low heat with the lid on until slightly softened.
  • Add the tomatoes and continue cooking for a few more minutes
  • Stir in the capers, take off the heat and season to taste.
  • Before placing the fish onto the grill, oil the grill grates so they don’t stick and break up.
  • Preheat the grill to medium/high heat.
  • Combine black pepper, salt & lemon thyme in a small bowl and season both sides of the sea bass fillets.
  • Place the fish onto the grill and cook each side for 4 minutes.
  • Remove from the heat and spread some of the sauce over them.
  • Serve with a seasonal salad.

See also: Jean-Christian Jury’s Macaroni and Roasted Cauliflower Bowl

See also: Ina Garten’s Skillet-Roasted Lemon Chicken

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