Name: Grilled Sea Bass with Parsley Salad
Ingredients: 1 shallot, spring onion or red onion; 1 tbsp good-quality red wine vinegar 300ml/½ pt extra virgin olive oil (the best quality you can get); 16 black olives; very large bunch of flat leaf parsley; 1 garlic clove; salt and pepper; chunk of Reggiano Parmesan cheese, to serve (optional); 4 Home-dried Tomatoes; 2 lemons; 10 salt-packed capers (not those ones you buy in jars, which are usually disgusting); 2 whole sea bass, each weighing about 675g/1½

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

Simple food does not always mean it is easy to prepare. There are techniques involved with this Japanese style of grilling which you will need to approach with care. Note the word 'care' and not 'trepidation'.

Sea bass has enjoyed a growing vogue in recent years and is one of the few bony fish people in Britain and the USA have embraced enthusiastically. Chinese restaurants were the first to popularize it typically steaming the fish with ginger and spring onion.

Ingredients

Method

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Ingredients

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