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Butterflied sea bass with burnt spring onion and herb dressing

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sea bass

  • 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on
  • 1 lime, juice only
  • 4 tbsp olive oil
  • salt and freshly ground black pepper

For the dressing

  • 1 large red chilli
  • 6 spring onions
  • ½ fennel bulb, thinly sliced
  • ½ bunch fresh thyme
  • ½ bunch fresh oregano
  • 3 garlic cloves, peeled
  • small bunch fresh flatleaf parsley
  • ½ bunch fresh basil
  • 1 tsp chilli flakes
  • 1 tbsp red wine vinegar
  • 7 tbsp olive oil
  • salt and freshly ground black pepper

Method

  1. To make the sea bass, split the fish from top to tail on the underside. Cut through the head as well. Flatten out and cut out the spine. Cut away the fins and gills.

  2. Preheat a grill to hot.

  3. Season the fish well with salt and pepper. Oil the fish. Squeeze over the lime juice and place under the grill for 6–8 minutes until blistered and cooked through. Keep warm.

  4. To make the dressing, put the red chilli, spring onions, fennel, thyme, oregano and garlic on a hot grill or griddle and blister and burn all over. Remove from the grill.

  5. Remove the stalks from the herbs and cross chop all of the grilled ingredients together.

  6. Place in a bowl and add the parsley, basil, chilli flakes, red wine vinegar and olive oil. Season with salt and pepper.

  7. Spoon the dressing generously over the grilled fish and serve.

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