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Grilled sea bass with lemon, garlic & olive oil
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4 whole sea bass, scaled and gutted, from the fish counter
4 tbsp olive oil
FOR THE DRESSING
50ml extra virgin olive oil
Juice of 1 lemon
1 clove garlic, crushed
1. Reheat the grill to very hot. Meanwhile, rinse the sea bass in cold water and dry thoroughly with kitchen paper. Make 3 cuts on each side of the fish just to the bone.
2. Use your fingers to generously cover in olive oil and season with salt on both sides. Lay the sea bass on a wire rack in a baking tray. Place the baking tray 12cm below the grill.
3. Grill each side for about 6 minutes. The skin will start to blister brown and the flesh at each cut will become white when cooked.
4. To make the dressing: mix together the extra virgin olive oil with the lemon juice and garlic in a small serving jug. Drizzle the flavoured oil over the grilled sea bass and serve with crushed new potatoes and steamed asparagus.
Typical values per serving:
This recipe was first published in April 2016.