Grilled Sea Bass with Laverbread Butter (Welsh Style)

There is nothing quite like the sound of fresh fish sizzling on a hot steel griddle as the aroma of woodsmoke mingles with the briny scent of the sea. This Grilled Welsh Sea Bass is a sensory masterpiece: the skin turns glass-shattering crispy, protecting the moist, flaky meat inside, while the Laverbread butter melts into a glossy, umami-rich sauce that coats every bite. It is a dish that transports you straight to a rocky coastline, perfect for a lingering summer evening with friends.

Why You'll Love This Recipe

I keep coming back to this dish because it marries elegance with primal cooking. The Arteflame grill acts as a giant plancha, making it incredibly easy to get restaurant-quality skin without the fear of fish falling through grate gaps. Plus, the Laverbread (seaweed) butter provides a depth of savory flavor—often called "Welsh caviar"—that turns a simple fillet into a gourmet experience. It is sophisticated enough for a dinner party but deceptively simple to pull off.

Key Tips for Success

• Dry is Key: Before the fish hits the heat, pat the skin extremely dry with paper towels. Any moisture creates steam and prevents that perfect crispiness.
• Trust the Release: Do not try to flip the fish too early. If it sticks to the steel, it isn't ready. Wait a minute, and it will release naturally.
• Zone Management: Use the hotter center for searing the skin, then move the fish to the cooler outer ring to finish gently while the butter melts.

Substitutions

If you cannot source traditional Laverbread, you can substitute it with finely minced nori sheets or a high-quality seaweed paste mixed with a little soy sauce. If sea bass is unavailable, Red Snapper or Bream are excellent, firm-fleshed alternatives that hold up well to the heat.

Ingredients

For the Sea Bass

• 4 fresh Sea Bass fillets (skin-on is essential for texture)
• 2 tbsp olive oil (for coating the fish)
• Sea salt flakes
• Freshly ground black pepper
• 1 lemon (cut into wedges for grilling)

For the Laverbread Butter

• 100g (3.5 oz) unsalted butter, softened to room temperature
• 2 tbsp traditional Laverbread (or high-quality nori paste)
• 1 tsp lemon juice
• 1 small shallot, very finely minced
• Pinch of white pepper

Optional Garnish

• 100g Cockles or small clams (rinsed)
• 50g Samphire (sea asparagus)
• Crispy bacon bits or pancetta cubes

Instructions

Step 1: Prepare the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Let it burn down until you have a solid coal bed and the steel cooktop is hot.
2. You are aiming for a medium-high heat on the flat cooktop. Remember, the area closest to the center is the hottest, while the outer edge is cooler.
3. Scrape the cooktop clean and apply a thin layer of vegetable oil to season the steel just before cooking.

Step 2: Make the Laverbread Butter

1. While the grill heats up, prepare your compound butter. In a small mixing bowl, combine the softened butter, Laverbread, minced shallot, lemon juice, and white pepper.
2. Mash with a fork until the seaweed is evenly distributed, creating a beautiful marbled green look.
3. Set this aside in a cool spot (but not the fridge, you want it meltable). If you are preparing this days in advance, roll it into a log in parchment paper and refrigerate, slicing rounds off when ready to grill.

Step 3: Sear the Sea Bass

1. Pat the sea bass fillets extremely dry with paper towels. Moisture is the enemy of crispy skin.
2. Score the skin lightly with a sharp knife (three shallow slashes) to prevent curling. Rub the skin side with olive oil and season generously with sea salt.
3. Place the fillets skin-side down onto the hot steel cooktop. Press down gently with a spatula for 10 seconds to ensure full contact with the metal.
4. Let it cook undisturbed for 3-4 minutes. Do not try to move it early; the fish will release from the steel naturally when the skin is crisp.

Step 4: Finish and Baste

1. Once the skin is golden and crispy, and the flesh is opaque two-thirds of the way up, flip the fillets carefully.
2. Immediately place a generous dollop of Laverbread butter on top of each fillet and move the fish slightly further from the center fire to a cooler zone.
3. If using cockles, samphire, or bacon, toss them on the hot flat top near the fish now. The cockles will pop open in just a minute or two.
4. Allow the butter to melt over the fish and mix with the juices on the cooktop. Squeeze grilled lemon wedges over the top right before removing from the heat.

Tips

Mastering fish on the Arteflame is all about patience and temperature management. The most common mistake people make is trying to flip the fish too soon. If the fish sticks to the steel cooktop, it simply isn't ready; give it another minute, and the proteins will release naturally, leaving you with perfectly intact skin. Additionally, because Laverbread has a high natural salt content (being from the sea), be conservative when salting the butter mixture itself—taste as you go.

For the best experience, ensure your butter is soft but not melted before topping the fish. You want it to slowly emulsify with the heat of the fish rather than running off instantly as oil. If you cannot find fresh samphire, blanched fine green beans tossed in the residual salty butter on the grill make an excellent substitute, providing that necessary green crunch to cut through the richness of the butter.

Variations

While the traditional Welsh recipe is a classic for a reason, the Arteflame's versatility allows for exciting modifications to suit your palate or pantry availability. Here are a few ways to twist this recipe while keeping its soul intact:

• The Asian Fusion: Substitute Laverbread with finely chopped Nori sheets and add a teaspoon of miso paste and ginger to the butter for an umami bomb.
• The Surf & Turf: Wrap the sea bass fillets in thin slices of pancetta before grilling. The fat from the pork will baste the fish, eliminating the need for oiling the skin.
• Spicy Kick: Add finely diced red chili or a pinch of cayenne to the Laverbread butter to contrast the cooling creaminess of the dairy.
• Whole Fish: If you prefer a dramatic presentation, grill the sea bass whole. Stuff the cavity with lemon herbs and the butter, cooking longer on a lower heat zone.
• Herb Garden: If seaweed isn't your favorite, swap the Laverbread for a mix of dill, parsley, and capers for a more traditional lemon-butter sauce.

Best pairings

To round out this meal, you need sides that can stand up to the richness of the butter without overpowering the delicate sweetness of the bass. The Arteflame cooktop is perfect for preparing these sides simultaneously with the fish. Start with Grilled New Potatoes; par-boil them, smash them lightly, and crisp them up in duck fat or oil on the flat top until golden. The crispy texture mirrors the fish skin beautifully.

For a beverage, you want something with high acidity to cut through the Laverbread butter. A crisp, dry white wine is non-negotiable here. An Albariño from Spain or a flinty Chablis pairs exceptionally well with the saline notes of the seaweed. If you prefer beer, a light, citrus-forward Pale Ale or a traditional Welsh Golden Ale offers a refreshing palate cleanser between bites.

Conclusion

Grilled Welsh Sea Bass with Laverbread Butter is more than just a recipe; it is a culinary journey that bridges the gap between rugged coastlines and refined dining. Using the Arteflame grill transforms this dish from a simple pan-fry into an interactive outdoor experience, imparting a subtle wood-fired flavor that you simply cannot replicate indoors. The contrast between the smoky, crispy skin and the creamy, oceanic butter is a texture and flavor profile that will linger in your memory.

Whether you are a seasoned pitmaster or new to flat-top grilling, this dish is surprisingly forgiving and incredibly impressive. It honors the ingredients by letting them shine, requiring little more than good heat and good timing. So, fire up the grill, pour a glass of crisp wine, and enjoy the taste of the Welsh coast right in your own backyard.