Sea Bass Slashed And Stuffed With Herbs

Course : Seafoods
Serves: 6
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6 fillets individual sea bass fillets
1 teaspoon salt and freshly ground black pepper
2 tablespoons fresh marjoram
2 tablespoons fresh basil or mint
2 tablespoons fresh green herb fennel or dill -- roughly chopped
3 medium lemons
100 milliliter extra virgin olive oil

Preparation / Directions:

1. Preheat the grill or griddle; it must be very hot and clean. Slash the skin side of the fillets by making 1 cm deep slashes at 6 cm intervals. Make slashes across the width of the whole sea bass in the same way. Season the fish with salt and pepper. 2. Mix the herbs together, then push as much of this mixture into the slashes as you can, reserving the remainder. 3. Grill the fillets, skin side down first, until done to your liking. Alternatively, place the whole fish carefully on the preheated grill and do not turn over until it is completely sealed - when the fish comes away from the grill easily. When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is done, or cooked to your liking. 4. Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter remaining herbs over. Serve with lemon wedges.

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