Grilled Sea Bass with Parsley Salad

Preparation info
    • Difficulty


Appears in

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.