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Sizzling sea bass with fennel and basil

Sea bass is probably my favourite fish and when grill-sauteed with fennel and basil, it simply moves onto another plane. The foil helps keep the fish moist and in shape, if you feel brave try searing the skin and serve skin side-up

Dish Details:clock


INGREDIENTS:

sea bassSea bass fillets (unskinned) x 4
Fennel bulb - grated
4 finely sliced garlic cloves
5g roughly chopped basil
5g chopped flat-leaf parsley
1 lemon - sliced
10g sea salt
5g black peppercorn
5g fennel seeds
25ml olive oil
Plus 4 sheets cooking foil


PREPARATION:
Cut diagonal lines across skin of sea bass

Mix fennel, garlic, basil, parsley and place equal amounts on each foil

Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel

Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque


PREP/COOK
INFORMATION:

Serves: 4

Source: Brian George - President of The National BBQ Association

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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