Sea bass with fennel & basil
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Sea bass is a great fish for barbecue-ing and when you grill/saute it with fennel and basil, it tastes even better.
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Serves: 4
Ingredients
The foil helps keep the fish moist and in shape. If you feel brave, try searing the skin and serve skin side-up!
- 4sea bass fillets (unskinned)
- Fennel 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
- 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 sheet.
- 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 mins each side or until fish is opaque.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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