recipe for Italian Grilled Sea Bass comes from professional
Chef Lee Mexter. Lee has being a chef for thirteen years,
working at the Ritz London and the Churchill Intercontinental.
Then as a head chef in a restaurant in Leicestershire.
He now has his own catering company, Fine Dine In. His
company specialises in preparing and serving dinner
parties for people in their own homes.
enjoys putting together recipes and as well as publishing
them on the web he also writes recipes for a local paper
and will soon be writing his own cookery book.
you want to know more or would like Lee to help you
with your dinner party you can find out more from www.fine-dinein.co.uk
you like fish then Sea Bass is the fish to be reckoned
with, it has a wonderful bright white meat, and a lovely
silvery skin. It is very versatile, and can be sautéed,
shallow fried, deep fried, grilled, oven baked, steamed,
poached and you could even slap it on the BBQ.
this dish we are going to be grilling it, this is the
quickest and healthiest way to cook fish.
for Italian Grilled Sea Bass
fillets of Sea Bass
4 fresh Basil leaves
1 lemon (squeezed)
50ml red wine vinegar
1 onion (finely diced)
to make Italian Grilled Sea Bass
the finely diced onion, the basil leaves, the red
wine vinegar and the juice of one lemon in a food
processor and add a good long pour of olive oil and
blitz for about a minute until the ingredients have
mixed well together now place to one side.
rinse the sea bass fillets, pat dry and score several
times on the skin side of the fish.
the sea bass fillets on a flat oven tray skin side
up and spoon over a generous amount of the lemon oil
for five minutes then carefully turn the fish over,
spoon over the remaining lemon oil mixture evenly
between the fillets and cook for a further 6 - 8 minutes
on this side.
immediately with your choice of potato and vegetables
or salad. Sautéed potatoes and Mediterranean
vegetables such as peppers, red onions and courgettes
suit this dish well.
Tips and Variations:
dish can also be cooked by marinating the sea bass fillets
in the lemon oil mixture and then sautéing it
in a pan. However this is not the healthier option of
buying sea bass fillets it is best to get them from
the fish counter in any big supermarket rather than
the ones you get pre-packaged on the shelves. When buying
sea bass you need to look for sea bass that has moist
and translucent flesh and believe it or not it should
not smell fishy. Do not be afraid to ask to look at
the fish and touch it before you buy it.
storing fish, rinse it well and pat dry then wrap it
in cling film, never let fish sit in its own juices
as this will just shorten its shelf life.