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the Ingredients
Instructions
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:
- 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
- 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:
- 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
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