Ease of preparation rating: Medium
Yield: 2 servings
1 pound (454 g) whole sea bass, cleaned and scaled
3 tablespoons (45 ml) chopped fresh basil
3 tablespoons (45 ml) chopped fresh oregano
½ teaspoon (2.5 ml) coarse salt
½ teaspoon (2.5 ml) whole black peppercorns
1 garlic clove
3 tablespoons (45 ml) olive oil
2 lemon wedges
Preheat grill to medium heat.
Blitz basil, oregano, salt, peppercorns, garlic clove, and olive oil in a food processor until mixture resembles the consistency of pesto. Rub mixture onto the skin of the fish and within the cavity. Grill for 10-15 minutes, flipping halfway through.
When fish flesh is opaque in colour and cooked through, transfer fish to plate. Squeeze fresh lemon juice over fish.
Serve hot with Cold Oil Fries (see recipe).