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MEDITERRANEAN SEA BASS

  • Lekker Braai
  • Jan 12, 2016
  • 1 min read

SAUCE 3 tablespoons extra virgin olive oil 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh thyme 2 teaspoons dried lavender 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless sea bass fillets, each about 170g and 2.5cm thick Lemon wedges, optional METHOD In a small bowl whisk the paste ingredients. Spread the paste evenly on both sides of the fish fillets. Grill over direct high heat (230°C to 290°C), with the lid closed as much as possible, until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once. Serve warm and garnish with lemon wedges, if desired.

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