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Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up!
What you need
What you do
Cut diagonal lines across skin of sea bass
Mix fennel, garlic, basil, parsley and place equal amounts on each foil
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 minutes each side or until fish is opaque.