Photo of Sea bass with black olive, tomato & basil salsa by WW

Sea bass with black olive, tomato & basil salsa

Points® value
Total Time
35 min
15 min
20 min
We’ve called on some popular Mediterranean ingredients to create a glorious plate of grilled fish fillets and roasted courgettes, served with a colourful salsa.



2 medium, diced

Calorie controlled cooking spray

8 spray(s)

Sea Bass, Raw

4 fillet(s), medium


100 g, young leaf


200 g, baby plum, roughly chopped

Olives, in Brine

80 g, Kalamata, sliced


½ clove(s), finely diced

Red onion

½ small, finely diced

Red wine vinegar

1 tablespoon(s)

Chilli, green or red

1 individual, deseeded and finely chopped

Basil, fresh

1 tablespoon(s), roughly torn


  1. To make the black olive salsa, combine the tomatoes, olives, garlic, onion, red wine vinegar, red chilli and basil in a small bowl, then season to taste and set aside.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes on a baking tray, mist all over with cooking spray then season and roast for 15-20 minutes, until tender and golden.
  3. Heat the grill to high and mist a nonstick baking tray with cooking spray. Put the fish, skin-side up, on the tray then mist with cooking spray and season well. Grill for 4-6 minutes, then gently turn and grill for a final 1 minute.
  4. Serve the sea bass with the salsa spooned over the top and the roasted courgettes and spinach on the side.