Ian McAndrew

Sea Bass Marinated in Fresh Herbs and Olive Oil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Feast of Fish
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Sea bass is probably my favourite fish of all. Use only the freshest of fish for this recipe, but once in the marinade it will keep for a couple of days. This really must be one of the easiest starters of all time.

Ingredients

  • 1 X 675 g/1½ lb sea bass
  • 10 g/¼

Method

Scale and fillet the sea bass. Remove the few small bones that run from the head halfway down the length of each fillet with a pair of pliers. Using a thin-bladed, sharp knife, carve thin slices from each fillet as if carving smoked salmon. Each fillet should give at least 12 slices.

Remove the stalks from the herbs and mix the leaves together. Lay the slices of fish in