Ease of preparation rating: Medium
Yield: 2 servings
Ingredients:
1 pound (454 g) whole sea bass, cleaned and scaled
3 tablespoons (45 ml) chopped fresh basil
3 tablespoons (45 ml) chopped fresh oregano
½ teaspoon (2.5 ml) coarse salt
½ teaspoon (2.5 ml) whole black peppercorns
1 garlic clove
3 tablespoons (45 ml) olive oil
2 lemon wedges
Method:
Preheat grill to medium heat.
Blitz basil, oregano, salt, peppercorns, garlic clove, and olive oil in a food processor until the mixture resembles the consistency of pesto. Rub mixture onto the skin of the fish and within the cavity. Grill for 10-15 minutes, flipping halfway through.
When fish flesh is opaque in colour and cooked through, transfer fish to a plate. Squeeze fresh lemon juice over fish.
Serve hot with Cold Oil Fries (see recipe).
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