Sea bass with fennel and basil

Serves: 4

You will need 4 sea bass fillets, unskinned
fennel bulb, grated
4 garlic cloves, finely sliced
5g basil, roughly chopped
5g flat-leaf parsley, chopped
1 lemon, sliced
10g sea salt
5g black peppercorn
5g fennel seeds
25ml olive oil
4 sheets cooking foil

Directions Cut diagonal lines across the skin of the sea bass fillets.

Mix the fennel, garlic, basil and parsley together and place an equal amount on each sheet of foil.

Place the fish skin-side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over the oil, place lemon slices on top then wrap foil over to form a parcel.

Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.


Recipe courtesy of www.nationalbbqweek.co.uk


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