Sea bass fillets with fresh herbs & lemon
 |
This recipe for grilled sea bass is simplicity itself - just 20 minutes from start to finish. |
|
 |
|
6 thick sea bass fillets
2 tablespoons fresh marjoram, roughly chopped
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh mint, roughly chopped
2 tablespoons fresh dill, roughly chopped
|
Salt
Freshly ground black pepper
Oil, for brushing
4 lemons
100ml extra virgin olive oil
|
|
Rinse the fillets and pat dry on kitchen paper. Make 3 or 4 deep
slashes in the skin side of the fish, making sure not to cut all the way through.
Mix all the herbs together and push as much of the herb mixture as you can into each slash.You will have some herbs left over which you will use later. Season the fillets well on both sides and brush lightly with oil. Cut all the lemons in half.
Barbecue the fillets, flesh side down first, together with 6 lemon halves, cut side down, over Direct Medium heat for 5–7 minutes, turning the fish once until just tender.
Meanwhile, squeeze the juice of the remaining 2 lemon halves into a bowl, whisk in the olive oil and season well.
Arrange the fish on a platter surrounded by the seared lemon halves and pour over the lemon dressing. Scatter with the remaining herbs.
Thanks to Weber.eu
|
