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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

Aldo  Sea  Bass1 346X318
  • 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

    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
Ingredients
Instructions

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