Roast Sea Bass with Fennel & Herb Salad

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