Ricetta 15 - Grilled Sea Bass - Colette's kitchen delights - by Graziella Martina

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           Grilled Sea Bass
(serves 4)

2  sea bass (about 800g each in weight)
olive oil
fennel seeds

salt and pepper
1  lemon
Clean and empty the sea bass. Make small incisions along the sides and leave them to marinade in the olive oil, flavoured with the fennel seeds for at least an hour. Season with salt and pepper.
    Put them onto a red-hot grill and turn them over every now and then, brushing with the oil from the marinade.
    Serve the sea bass on top of a few sprigs of thyme and the fresh fennel.
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