GRILLED SEA BASS WITH HERBS
AND LEMON

PREPARATION:

SEASON: Wash the fish, dry and season inside and out with salt and pepper. Cut some lemon slices and place in the fish’s belly. Rub the rosemary and bay leaves in olive oil and reserve.

FISH: Make small cuts on the fish each 3cm to cook better, stuff the belly with some rosemary and bay leaves and place the rest on the outside of the fish (as shown in photo). Roll some string over the fish and tie (which should be soaked so that it doesn’t burn). Leave as tight as possible, but don’t let the herbs hide the fish completely.

GRILL: Grill the fish on a high fire. Put sugar on halved lemons and grill, cut side down. When the lemon is caramalized reserve and pour some on the fish. Don let the fish grill to much so that it doesn’t dry.

SERVE: Take the fish from the grill, cut the string and herbs, and squeeze more caramalized lemon juice and serve immediately.

 
INGREDIENTS (4 PEOPLE)

4 cleaned sea bass
Bass rosemary
Sprigs bay leaves
Lemons / sugar
Olive oil salt and ground pepper