Side Pannel
Sea Bass Slashed and Stuffed with Herbs
Sea Bass Slashed and Stuffed with Herbs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 6 Individual (175-200g) sea
- -bass fillets, ...or...
- 1 Sea bass, scaled and
- -cleaned, 3.2 to 3.5 kg
- Salt and freshly ground
- -black pepper
- 2 tb Fresh marjoram
- 2 tb Fresh basil or mint
- 2 tb Fresh green herb fennel or
- -dill, roughly chopped
- 3 Lemons
- 100 ml Extra virgin olive oil
Directions
1. Preheat the grill or griddle; it must be very hot and clean. Slash the
skin side of the fillets by making 1cm deep slashes at 6cm intervals. Make
slashes across the width of the whole sea bass in the same way. Season the
fish with salt and pepper.
2. Mix the herbs together, then push as much of this mixture into the
slashes as you can, reserving the remainder.
3. Grill the fillets, skin side down first, until done to your liking.
Alternatively, place the whole fish carefully on the preheated grill and do
not turn over until it is completely sealed - when the fish comes away from
the grill easily. When the fish is sealed on both sides, reduce the heat
and continue grilling until the fish is done, or cooked to your liking.
4. Mix the juice of 1 of the lemons with the olive oil, and pour over the
grilled fish, then scatter remaining herbs over. Serve with lemon wedges.
skin side of the fillets by making 1cm deep slashes at 6cm intervals. Make
slashes across the width of the whole sea bass in the same way. Season the
fish with salt and pepper.
2. Mix the herbs together, then push as much of this mixture into the
slashes as you can, reserving the remainder.
3. Grill the fillets, skin side down first, until done to your liking.
Alternatively, place the whole fish carefully on the preheated grill and do
not turn over until it is completely sealed - when the fish comes away from
the grill easily. When the fish is sealed on both sides, reduce the heat
and continue grilling until the fish is done, or cooked to your liking.
4. Mix the juice of 1 of the lemons with the olive oil, and pour over the
grilled fish, then scatter remaining herbs over. Serve with lemon wedges.
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