2 sea bass, filleted and cleaned by someone other than me, into 4 fillets
1 tbsp olive oil
sea salt and pepper
4 small cloves garlic, peeled
pinch dried chilli flakes
1/2 large bunch each (perhaps 12 stems each, but only LEAVES) flat leaf parsley, coriander (cilantro in America)
220g olive oil
juice of 1/2 lemon
Please don’t subject your fish fillets to a grill at fridge temp. It’s shocking. Let it rest for a bit on a clean plate as you do everything else. Paint it with olive oil and sprinkle with salt and pepper and leave it.
In a mortar and pestle or frankly a food processor, mash up the garlic, chilli flakes, then the parsley and coriander. Blend in the olive oil, and leave the lemon juice until you are JUST ready to serve, then blend it in.
Under a hot oven grill, just two inches or so below the elements, grill the sea bass fillets skin side up for 5 minutes. Put on your exhaust fan so your cats and neighbors are not unduly upset by the smoke alarm in your kitchen (I speak from experience, about three hours ago). Watch the fish closely and take out just as it is browned.
Serve with the sauce drizzled over top. We found that a side salad of tomatoes and mozzarella with chilli oil and chives sat right, plus sauteed tenderstem broccoli. Lovely.Print This Post
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