Grilled Sea bass with Herbs and Lemon

 Grilled Sea bass with Herbs and Lemon

My favorite way to cook fish. The grilled fish turned out perfect a combustion of richness, herby and garlicky.

Ingredients:

• 1 large Sea Bass/ Sea Bream cleaned and gutted

For Herb Butter

• 30 grams Butter salted
• 4 cloves Garlics crushed
• 3 stalks Fresh Rosemary chop 2, reserve 1
• 4 sprigs Fresh Thyme chop 2, reserve 2
• Freshly ground  Pepper
• Salt 

For Citrus mix

• 1 Orange, Navel squeeze half
• 1 Lime squeeze half
• 2 Lemon squeeze half of one, reserve 1
• 1 tbsp Olive Oil
• Freshly ground Pepper
• Salt

Instructions

1. Preheat oven to 180C.
2. Double line a baking tray with aluminium foil.
3. Place fish in foil, slit two shallow cuts on the skin on both sides of the fish's belly.
4. Chop garlic, remove rosemary & thyme from stems and also chop.
5. Add garlic, rosemary, thyme, generous amount of salt and pepper to butter and combine until even.
6. Season fish inside and out with herb butter
7. Cut the orange, lime and lemon in half and combine the juices of half of the fruits in a bowl. Add salt, pepper and olive oil to the juices, combine and then drizzle evenly over fish.
8. Slice the remaining half of the orange, lime and lemon into half moon slices. Stuff the gut of the fish with the remaining herbs and the sliced citrus.
9. Wrap tightly in foil and place in the bottom part of the pre heated oven for 10 minutes.
10. Once 10 minutes are up, switch the oven to the grill and unwrap foil so fish is exposed to broiler. Baste fish with the juices, then move the baking tray to the upper part of the oven and grill for another 15 minutes.
11. Remove from oven and leave to rest for 5 minutes.
12. While fish rests, cut remaining lemon in half and place in upper most part of fish, flesh side up. Grill for 5 minutes until, golden brown and then remove from the oven.
13. Remove the herbs and citrus slices from the gut and serve with caramelised lemon for drizzling. Serve with a side of roast potatoes and salad.