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Aldo Zilli's Roast Sea Bass with Fennel & Herb Salad

Serves: 2
2 400g whole sea bass, cleaned and descaled
1 lemon cut into flat slices (to cook the fish on)
4 garlic cloves, thinly sliced into rounds
2 sprigs or rosemary
One lemon, zest and juice
2 tsp fennel seed
A good glug of chilli oil or extra virgin olive oil
For the salad:
Flat leaf parsley
Recipe preparation
This recipe for roast sea bass from celebrity chef Aldo Zilli makes a succulent starter or delicious main course. Serve with a fresh fennel and herb salad.
In the kitchen:
  1. On a chopping board, score the fish on both sides. Poke the garlic rounds into the incisions. Rub in the lemon zest, rosemary, fennel seed, salt and oil.
For the salad
  1. Finely slice the fennel in a bowl. Add watercress, fresh mint and parsley. Season with extra virgin olive oil, juice of half a lemon and salt
At the barbecue:
  1. Prepare the barbecue for indirect heat, approx. 200°C.
  2. Roast the sea bass on a grill pan with lemon slices between the fish and metal pan. This will minimise any sticking issue