Aldo Zilli's Roast Sea Bass with Fennel & Herb Salad
Serves: 2
Ingredients
Recipe preparation
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2 400g whole sea bass, cleaned and descaled
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1 lemon cut into flat slices (to cook the fish on)
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4 garlic cloves, thinly sliced into rounds
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2 sprigs or rosemary
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One lemon, zest and juice
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2 tsp fennel seed
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A good glug of chilli oil or extra virgin olive oil
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For the salad:
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Watercress
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Mint
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Flat leaf parsley
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Fennel
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This recipe for roast sea bass from celebrity chef Aldo Zilli makes a succulent starter or delicious main course. Serve with a fresh fennel and herb salad.
In the kitchen:
- On a chopping board, score the fish on both sides. Poke the garlic rounds into the incisions. Rub in the lemon zest, rosemary, fennel seed, salt and oil.
For the salad
- Finely slice the fennel in a bowl. Add watercress, fresh mint and parsley. Season with extra virgin olive oil, juice of half a lemon and salt
At the barbecue:
- Prepare the barbecue for indirect heat, approx. 200°C.
- Roast the sea bass on a grill pan with lemon slices between the fish and metal pan. This will minimise any sticking issue