Pan-Roasted Stone Bass with Heirloom Tomato Panzanella & Smoky Garlic Aioli

Fri, 12 June 2026

Ingredients 

For the Stone Bass 

• 4 Stone Bass portions (180–220g each), skin on
• Sea salt
• Neutral oil
• 40g butter
• Juice of 1/2 lemon

For the Heirloom Tomato Panzanella 

• 600g Irish heirloom tomatoes, cut into rustic pieces 
• 120g roasted red peppers, sliced 
• 40g shallot, finely sliced 
• 25g capers 
• 20g basil leaves 
• 150g crusty baguette 
• 60ml extra virgin olive oil 
• 20ml lemon juice 
• 15ml white wine vinegar or sherry vinegar 
• Sea salt 
• Freshly ground black pepper 

For the Smoky Garlic Aioli 

• 2 egg yolks
• 10g Dijon mustard
• 6 garlic cloves
• 6g smoked sea salt
• 20ml lemon juice
• 150ml vegetable oil
• 150ml extra virgin olive oil

Method 

Smoky Garlic Aioli 

Crush the garlic and smoked sea salt together in a mortar and pestle until you have a smooth paste. 

Transfer to a bowl and whisk in the egg yolks and Dijon mustard. 

Slowly add the vegetable oil and olive oil while whisking continuously until thick and glossy. 

Finish with the lemon juice and adjust seasoning if required.

Heirloom Tomato Panzanella 

Tear the baguette into rustic pieces and toast until golden and crisp. 

In a large bowl combine the tomatoes, roasted peppers, shallot, capers and basil. 

Whisk together the olive oil, lemon juice and vinegar. Season with sea salt and black pepper. 

Dress the vegetables and fold through the toasted bread just before serving. 

Pan-Roasted Stone Bass 

Pat the fish dry with kitchen paper. 

Brush the fish lightly with oil and add a small amount of oil to a non-stick frying pan. 

Heat the pan over a medium-high heat. 

Season the fish with sea salt immediately before cooking. 

Place the bass skin-side down in the pan and gently press for 15–20 seconds to prevent curling. 

Cook approximately 90% of the time on the skin side until crisp and golden. 

Turn the fish and add the butter and lemon juice. 

Baste continuously for 20–30 seconds until the fish is just cooked through. 

Remove from the pan and allow to rest briefly. 

To Serve 

Spoon the panzanella onto serving plates. 

Place the pan-roasted stone bass alongside, skin-side up. 

Finish with a spoonful of smoky garlic aioli, a few basil leaves and a drizzle of good olive oil.

Niall's Tip 

The key to perfectly cooked bass is keeping the fish as dry as possible before it hits the pan. Pat the skin thoroughly with kitchen paper, oil the fish lightly and season just before cooking. Once cooked, allow the fish to rest briefly before serving. Resting helps the flesh relax and keeps it moist while preserving that beautifully crisp skin.