Sea Bass with Summer Herbs and Lime
Over a year ago
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Ingredients
Accompaniment
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Description
Wild sea bass, (line-caught,) is a great fish for a barbecue. Thick skin keeps the high heat at bay while sealing in the firm white flesh. It tastes better with the freshest herbs.
Method
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1
1 First make the marinade. Finely chop all the herbs, top and tail the lime and dice, skin and all. Mix together in a separate bowl with the olive oil and set aside.
2 Carefully remove all the fins from the sea bass, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides of the fish. Rub the marinade into the skin and into the cavity of the fish. Season with salt and pepper and chill in the fridge for 20 minutes.
3 Preheat the barbecue and rub the grill with sunflower oil.
Alternatively, put the sea bass in a fish holder and place on the hot grill.
Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.
4 Serve whole with new potatoes.
I do like Sea Bass but find it a bit expensive Γ’β¬β this looks like a very creative way to cook it though and a nice treat for a special dinner. Not sure about Γ’β¬Εleaving the head on thoughΓ’β¬Β IΓ’β¬β’m a bit squeamish about these things and would probably not barbecue it as the smokey flavour may overpower the delicate flavour of the fish?