Ease of preparation rating: Medium
Yield: 2 servings
Ingredients:
For the marinate/baste:
1 lemon, juiced
2 tablespoons (30 ml) olive oil
1 teaspoon (5 ml) white wine vinegar
For the sea bass:
12-inch European sea bass
½ bunch thyme
1 lemon sliced
½ lemon, juiced
Salt to season
For the topping:
1 teaspoon (5 ml) olive oil
½ lemon, juiced
3 garlic cloves, thinly sliced
1 birds eye chili pepper, finely chopped
1/2-pint cherry tomatoes
For the radicchio:
1 head radicchio, quartered
1 teaspoon (5 ml) olive oil
Cracked black pepper to season
salt to season
Method:
Preheat barbeque to high or 400 F (205 C).
For the marinade/baste:
In a bowl combine olive oil, lemon juice, white wine vinegar.
For the sea bass:
Wash the fish then cut 3 or 4 slashes on each side, rub the fish inside and out with the marinate and then season with salt.
Place the lemon slices and thyme sprigs inside the cavity.
Oil the barbeque then place the fish on the grill, cook for 5 minutes then turn over, baste.
Cook for an additional 5 minutes or until the flesh flakes easily, remove from heat.
For the topping:
In a medium hot pan pour the olive oil, vinegar, lemon juice, garlic, and chili.
Heat for 1 minute then blister the tomatoes in the mixture.
For the radicchio:
Toss radicchio in olive oil, salt and cracked black pepper, then char on the barbeque.
To finish:
Place the sea bass on a platter and pour the topping and cherry tomatoes over the top and serve with grilled radicchio and a splash of fresh squeezed lemon juice.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
