Fish: The Complete Fish and Seafood Companion by Tonks Mitchell

Author:Tonks, Mitchell [Tonks, Mitchell]
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2013-11-03T16:00:00+00:00

charcoal grilled sea bass

with rosemary and thyme

Sea bass is probably one of the most popular fish in restaurants and you see plenty of them at the fishmonger’s as well. I think it is a fish for special occasions and certainly one that should be eaten as fresh as possible. I have been cooking sea bass with rosemary for years and it’s probably one of my favourite dishes, especially when it is barbecued. At my restaurant, The Seahorse, local sea bass grilled over charcoal with just a sprig of rosemary tucked in the belly is one of our most popular dishes.

If you are using a barbecue, make sure your coals are nice and white or your grill plate is really hot; if the bars aren’t hot then the fish will stick. This dish works perfectly well under a domestic grill, but make sure it is very hot.

Serves 2

1 sea bass, about 1 kg/2¼ lb

2 fresh rosemary sprigs

2 fresh thyme sprigs

Best-quality olive oil, for brushing and drizzling

Sea salt, for sprinkling

To serve:

Squeeze of lemon

AT THE FISHMONGER

Ask your fishmonger to scale and gut the fish and remove the gills.

Preheat the grill to its highest setting or light the barbecue.

Make 2 slashes down the side of the fish and tuck a piece of rosemary and a piece of thyme into each slash.

Brush the fish with olive oil, sprinkle with salt and grill for 7–8 minutes. Turn the fish over and cook for the same time on the other side. A great element of this dish is the crispy charred skin, so make sure your fish is crisping up well.

Serve the fish in all its glory with just a drizzle of your favourite olive oil, a little more salt and a squeeze of fresh lemon.

A Greek salad made with green lettuce, salty feta cheese, thinly sliced red onion, tomatoes and cucumber dressed with wild oregano, red wine vinegar and olive oil is a fantastic accompaniment.

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