Loup de mer grillé aux herbes

Name: Loup de mer grillé aux herbes (Grilled sea bass with herbs)
Cuisine: French
Ingredients: lemon butter with fresh basil; 3–4 sprigs each fennel, parsley and thyme; lemon butter with fresh basil; 3–4 sprigs each fennel, parsley and thyme; 3–4 sprigs each fennel, parsley and thyme; salt and ground black pepper; salt and ground black pepper; 2–3 tablespoons plain flour; 2–3 tablespoons olive oil; 2 sea bass

Grilled sea bass with herbs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

2 sea bass
2–3 tablespoons plain flour
2–3 tablespoons

Europe
France
Fish course
Pescatarian
Mediterranean
Provence

Method

Flour the cleaned fish lightly; brush them with olive oil, and season to taste with salt arid freshly ground black pepper. Stuff the cavities of the fish with herbs and grill for 3–5 minutes on each side, or until the fish flakes easily with a fork, basting it with olive oil from time to time. Serve the fish with hot melted butter flavoured with a little lemon juice and fresh basil.