Photo of Grilled sea bass with tomato vinaigrette by WW

Grilled sea bass with tomato vinaigrette

Points® value
Total Time
25 min
15 min
10 min
Here’s one of the quickest, most delicious fish dishes we know. The sea bass is grilled along with Meyer lemons, a cross between a regular lemon and a mandarin orange. They have a distinctive floral flavor and are less acidic than regular lemons.


Cherry tomatoes

1½ cup(s), diced


1 tsp(s), drained, roughly chopped


2 tbsp(s), finely chopped


1 clove(s), small, finely chopped

Fresh lemon juice

1 tbsp(s)

Extra virgin olive oil

4 tsp(s)

Table salt

¼ tsp(s)

Table salt


Black pepper

¼ tsp(s)


2 wedge(s), or Meyers lemons, halved

Uncooked branzino (sea bass) fillet

16 oz, 4 x 4-ounces


340 gm, 1 bunch, trimmed


1 tbsp(s), chopped fresh

Fresh parsley

2 tsp(s), finely chopped


  1. To make vinaigrette, combine tomatoes, shallot, capers, garlic, lemon juice, 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small saucepan. Set aside.
  2. Spray large ridged grill pan with nonstick spray and set over medium-high heat.
  3. Brush cut sides of lemons and sea bass with remaining 2 teaspoons oil. Sprinkle fish with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, flesh side down, and lemons, cut side down, in pan. Cook until fish is just opaque in center, 2–3 minutes per side, and lemons are browned on cut side only (do not turn lemons), about 3-4 minutes.
  4. Meanwhile, bring medium skillet half filled with water to boil. Add asparagus and cook until crisp-tender, about 3 minutes; drain.
  5. Set vinaigrette over medium heat and cook, stirring occasionally, until warmed, about 3 minutes. Remove from heat and stir in chives and parsley.
  6. Divide fish, asparagus, and lemons evenly among 4 plates. Spoon vinaigrette evenly over fish and asparagus.
  7. Serving size: about 5 asparagus spears, 1 sea bass fillet, 2 1/2 tablespoons dressing, and 1/2 lemon


Shopping tip: Look for Meyer lemons in larger supermarkets and specialty-food stores from about November through February; substitute regular lemons in this recipe if they’re not in season.