Sizzling sea bass with fennel and basil
recipe
Sizzling sea bass with fennel and basil
No comments
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
Ingredients
- Sea 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
Serves:
4
Directions
More recipes like this
- Seared Tandoori Sea Bass with Mango and Chilli Salsa Salad (Heat Rating: Medium)
- Sienna Miller's Sea Bass with Garlic, Ginger, Soy Sauce and Spring Onions
- Pan-fried sea bass with asparagus and baby plum tomatoes
- Lara Lewington's baked sea bass, lemon and coriander couscous and roast vegetables
- Baked sea bass with Romesco sauce
- Cut diagonal lines across skin of sea bass
- Mix fennel, garlic, basil, parsley and place equal amounts on each foil
Source: Brian George - President of The National BBQ Association
Find more recipes
1 comment
Comments