This recipe is from Het Nederlands Viskookboek (or 'The Dutch Fish Cookbook'), and has been translated and adapted for this site and published here with the permission of the publisher.
Yield: Serves 4
- 4 fresh European sea bass (approximately 1 lb/500 g each), gutted and scaled
- 3 tbsp chopped flat-leaf parsley
- ⅞ cup (200 ml) olive oil
- 4 cloves garlic, minced
- 1 lemon, cut into wedges
- Salt & freshly milled black pepper
- YOU WILL NEED:
- A cutting board
- A grill/barbecue (gas or charcoal)
- 4 fish barbecue baskets
- A basting brush
- A chef's knife
- A garlic press
Rinse the sea bass under cold running water and pat dry with paper towels or a clean tea towel. With a sharp knife, score the fish by making two or three diagonal slashes in the thickest part of the flesh.
Using a basting brush (or your hands), work the garlic and parsley oil into the slashes and spread the rest over the fish. Season the fish on both sides.
Put the fish in the barbeque baskets and place them on the hot grill. After 5-6 minutes, flip the baskets over and grill the fish on the other side. The fish is cooked when the flesh begins to come away from the bone.
Serve the grilled sea bass with a good splash of olive oil and lemon wedges. This dish is delicious with a crisp green salad and crusty bread.
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