Fish dishes by Fishy Fishy

Sea Bass with summer herbs and lime

Wild sea bass, preferably line-caught, is a great fish to put on the barbecue. Its thicker skin keeps the high heat at bay while sealing in the firm white flesh.

Ingredients
2 x 500-600-g whole wild line caught sea bass, skin on, gutted and scaled
1 tablespoon sunflower oil
salt and freshly ground black pepper
For the marinade
a large handful of fresh herbs, such as marjoram, parsley, basil, dill or oregano
1 lime
2 tablespoons pomace olive oil

Serves 2

1. First make the marinade. Finely chop all the herbs, top and tail the lime and dice, skin and all. Mix together in a separate bowl with the olive oil and set aside.

2. Carefully remove all the fins from the sea bass, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides of the fish. Rub the marinade into the skin and into the cavity of the fish. Season with salt and pepper and chill in the fridge for 20 minutes.

3. Preheat the barbecue and rub the grill with sunflower oil.

Alternatively, put the sea bass in a fish holder and place on the hot grill. Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.

4. Serve whole with new potatoes.

Image © Courtesy of Tony Briscoe

• Fish dishes by Fishy Fishy
• Fish dishes by Fishy Fishy
• Sea Bass with summer herbs and lime
• Fish dishes by Fishy Fishy
• Fish dishes by Fishy Fishy