Sea Bass with Summer Herbs and Lime Recipe
'Fishy Fishy' Cookery Book
Published in The Green Chronicle 02/08/2011
Here's another delicious recipe from the 'Fishy Fishy' cookery book (see also Sticky Mackerel). This recipe takes advantage of the wonderfully flavoursome sea bass, with the summer herbs beautifully enhancing the fish's flavour rather than overpowering it. The thick skin of wild sea bass makes it particularly suitable for the barbecue but if you can't get hold of sea bass then red mullet or another similarly thick-skinned fish will make a great replacement (just adjust the quantities accordingly).
If you haven't used pomace olive oil before if is basically an oil obtained from the second pressing of the olives (extra-virgin being obtained from the first pressing)and has a higher smoking point than other oils.
- 2 x 500–600-g whole wild line caught sea bass, skin on, gutted and scaled
- 1 tablespoon sunflower oil
- salt and freshly ground black pepper
- a large handful of fresh herbs, such as marjoram, parsley, basil, dill or oregano
- 1 lime
- 2 tablespoons pomace olive oil
- First make the marinade. Finely chop all the herbs, top and tail the lime and dice, skin and all. Mix together in a separate bowl with the olive oil and set aside.
- Carefully remove all the fins from the sea bass, taking care as the dorsal fins are quite sharp. Leave the head on and gently score both sides of the fish. Rub the marinade into the skin and into the cavity of the fish. Season with salt and pepper and chill in the fridge for 20 minutes.
- Preheat the barbecue and rub the grill with sunflower oil. Alternatively, put the sea bass in a fish holder and place on the hot grill. Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.
- Serve whole with new potatoes.
Yield: Serves 2