Grilled Sea Bass & Cauliflower

20 min

6-8 min



4 sea bass fillets with skin

1 small cauliflower

3 Tbsp olive oil

Coarse sea salt

Freshly ground black pepper

2 Tbsps capers

Herbs: parsley, chives, tarragon

Grilled Sea Bass & Cauliflower




Grilled sea bass with veggies is always a good idea. A light meal that is quickly made. Did you know that with the Otto Grill you can perfectly grill crispy-skinned fish fillets? For this grilled fish recipe, we chose fresh sea bass but use any other fish that you like. The grilled sea bass is placed atop a bed of grilled cauliflower and garnished with fresh herbs and capers.





  1. Cauliflower Prep

    Cut the cauliflower into ½ inch thick slices. Rub with oil, salt and pepper.



  1. Preheat the Otto Grill for 3 minutes. Place the cauliflower slices on the grill grate, put it into the grill and roast it at low temperature and Meat-O-Meter level 3 for a few minutes until it becomes golden. If the cauliflower is browning too quickly, simply lower the grill grate level by using the lever. Repeat until all cauliflower slices are grilled. Put grilled cauliflower aside and cover with some aluminum foil so that it stays warm.

  2. Grilled Sea Bass

    Now, prepare the fish fillets. Rub the filets with olive oil and season them with salt and pepper. Place the fish fillets on the grill grate scale side down and grill at low temperature. After 3-4 minutes, take out the grill grate with the lever and turn the fish fillets to broil the skin. Adjust the grill grate to Meat-O-Meter level 1 and increase the temperature so that the skin gets crispy and golden. In the meantime, chop the herbs.



  1. Place the cauliflower on four plates first and then, set the grilled sea bass fillets atop the bed of cauliflower. Garnish with capers, chopped herbs and olive oil. Bon Appetit!

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