Sea Bass is probably my favourite fish and when grill-sautéed with fennel & 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!
Serves 4
Ingredients
Sea Bass fillets (unskinned) x 4Fennel 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
Method
- Cut diagonal lines across skin of sea bass.
- Mix fennel, garlic, basil, parsley and place equal amounts on each foil.
- Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.
- Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.
From Brian George - President of The National BBQ Association www.nationalbbq.co.uk.
