Grilled Sea Bass with Mint

Name: Grilled Sea Bass with Mint
Yield: Serves 2
Ingredients: 40 fresh mint leaves; 20 g/¾ oz unsalted butter; Salt and freshly ground black pepper; 150 ml/¼ pint fish stock; 2 X 350-400 g/12-14 oz sea bass

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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.

Ingredients

2 X 350-400 g/12-14 oz sea bass
40 fresh mint leaves

Starter
Pescatarian
Summer
Gluten-free

Method

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