Serves: 2
Roast Sea Bass with Fennel & Herb Salad
- Prep Time
- 10 min.
- Cooking Time
- 25 min.
- Method
- Indirect
- Prep Time
- 10 min.
- Cooking Time
- 25 min.
- Method
- Indirect
Ingredients
- 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:
- Watercress
- Mint
- Flat leaf parsley
- Fennel
Instructions
- 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.
- 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
- Prepare the barbecue for indirect heat, approx. 200°C.
- Roast the sea bass on a grill pan with lemon slices between the fish and metal pan. This will minimise any sticking issue
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:
For the salad
At the barbecue:
Ingredients
- 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:
- Watercress
- Mint
- Flat leaf parsley
- Fennel
