Grilling fish is not as easy as it may seem, perfection lies in crisp skin with perfectly cooked, supple flesh underneath. Thinner fillets are ideal for grilling, as you won’t need to flip the sea bass during the cooking process.
Method
1
Preheat the grill to a medium-high heat
2
Season the sea bass fillets, drizzle over some oil and add to a baking tray. For a bit of extra flavour, try adding some picked thyme leaves, lemon peel or herbs of your choice. Place the fillets under the grill, skin-side up
3
Cook for 4 minutes until the skin is crispy and the flesh is cooked through – it will turn a milky, opaque colour
Try William Drabble's Griddled south coast sea bass with provencal vegetables and basil oil or Galton Blackiston's Wild sea bass with pea and mint soup.
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