Basque grilled European sea bass

By Spencer Watts
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basque_grilled_european_sea_bass
SERVES
2

Ingredients

MARINATE/BASTE

  • 1 lemon, juiced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) white wine vinegar

SEA BASS

  • 12-inch European sea bass
  • 1/2 bunch thyme
  • 1 lemon sliced
  • 1/2 lemon, juiced
  • Salt, to season

TOPPING

  • 1 teaspoon (5 ml) olive oil
  • 1/2 lemon, juiced
  • 3 garlic cloves, thinly sliced
  • 1 birds eye chili pepper, finely chopped
  • 1/2-pint cherry tomatoes

RADICCHIO

  • 1 head radicchio, quartered
  • 1 teaspoon (5 ml) olive oil
  • Cracked black pepper, to season
  • Salt, to season

Directions

  1. Preheat barbeque to high or 400 F (205 C).

MARINATE/BASTE

  1. In a bowl combine olive oil, lemon juice, white wine vinegar.

SEA BASS

  1. Wash the fish then cut three or four slashes on each side, rub the fish inside and out with the marinate and then season with salt.
  2. Place the lemon slices and thyme sprigs inside the cavity.
  3. Oil the barbeque then place the fish on the grill, cook for five minutes then turn over, baste.
  4. Cook for an additional five minutes or until the flesh flakes easily, remove from heat.

TOPPING

  1. In a medium hot pan pour the olive oil, vinegar, lemon juice, garlic, and chili.
  2. Heat for one minute then blister the tomatoes in the mixture.

RADICCHIO

  1. Toss radicchio in olive oil, salt and cracked black pepper, then char on the barbeque.

TO FINISH

  1. Place the sea bass on a platter and pour the topping and cherry tomatoes over the top and serve with grilled radicchio and a splash of fresh squeezed lemon juice.

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