Grilled Sea Bass with Mint


This dish is simplicity itself. It takes only a few minutes to prepare (especially if you get your fishmonger to fillet the bass for you) and a matter of minutes to cook. It is great for a hot summer’s day with a crisp green salad and a few boiled Jersey potatoes.


  • 2 X 350-400 g/12-14 oz sea bass
  • 40 fresh mint leaves
  • 20 g/¾ oz unsalted butter
  • Salt and freshly ground black pepper
  • 150 ml/¼ pint fish stock


Scale and fillet the sea bass and remove the small bones from each fillet – found just behind the head – with a pair of pliers. With the point of a small knife, make 10 small incisions in the flesh of each fillet at regular intervals, cutting right through to the skin at about a 45 degree angle. Place 1 leaf of mint into each incision. Melt the butter and use a little to butter a grilling tray. Place the fillets on this, season, and brush with melted butter. Place the fish under a hot grill. As it cooks, baste with the butter and the juices as they run off. The fillets will only take 4 or 5 minutes to cook. When cooked, remove them on to serving dishes and keep warm.

To Serve

Bring the fish stock to the boil and swill out the grill tray with it, strain, reduce slightly over a high heat and pour over the fish.

Note If fresh mint is not available, then try using fresh sage leaves.