Name Grilled Sea Bass with Parsley, Lemon and Dill


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* 1 sea bass, weighing 1.25 kg (2 1/2 lb), scaled and cleaned
* 3 tablespoons roughly chopped parsley
* juice and grated rind of 2 lemons
* 4 tablespoons olive oil
* 4 dill sprigs
* salt and pepper

To garnish:
* lemon wedges
* small dill sprigs

1. Put the prepared fish into a large oval dish. Mix together the parsley, lemon juice and rind, olive oil and salt and pepper and pour over the fish. Cover and then chill in the refrigerator for 4 hours.
2. Remove the fish, reserving the marinade for basting. Carefully open up the cavity of the sea bass and insert the dill sprigs.
3. Oil the fish clamp and fit the stuffed fish inside. Lay the clamp over the oiled grill of a preheated barbecue and cook over the hot coals for 10-15 minutes. Turn the fish over with its clamp, brushing it on both sides with some of the marinade. Grill for a further 10 minutes or until the fish is tender - test with the tip of a knife close to the bone.
4. Remove the fish from its clamp, place it on a serving dish and then garnish with the lemon wedges and dill sprigs. Serve hot with a salad of tomato, cos lettuce and feta cheese, tossed in a lemony vinaigrette.

Serves: 4-6

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