ALDO ZILLI'S ROAST SEA BASS WITH FENNEL & HERB SALAD | Seafood Recipes
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ALDO ZILLI'S ROAST SEA BASS WITH FENNEL & HERB SALAD

Difficulty: easy
Fuel Type:
  • People

    Serves 2

  • Prep Time

    10 min.

  • Grilling Time

    25 min.

Ingredients
Instructions

the Ingredients

Aldo Sea Bass1 346X318
  • 2 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 of rosemary
  • 1 lemon, zest and juice
  • 2 teaspoons fennel seed
  • A good glug of chili oil or extra virgin olive oil

For the salad:

  • Watercress
  • Mint
  • Flat leaf parsley
  • Fennel

Instructions

    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 minimize any sticking issue

Let's Gear Up

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