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Herb-Stuffed Whole Sea Bass

Serves 2


  • 1 sea bass - scaled and cleaned

  • 100 ml extra virgin olive oil

  • 2 tbsp fresh marjoram

  • 2 tbsp fresh basil or mint

  • 2 tbsp fresh green herb fennel or dill - roughly chopped

  • 3 lemons

  • Salt

  • Freshly ground black pepper

Cooking Method:

  1. Preheat the grill

  2. Slash the skin sea bass by making 1 cm deep slashes at 6 cm intervals

  3. Season with salt and pepper

  4. Mix herbs together, and push as much of this into the slashes as you can, reserving the remainder

  5. Place whole fish on the preheated grill and do not turn it over until it is completely sealed (when the fish comes away from the grill easily)

  6. When fish is sealed on both sides, reduce the heat and continue grilling until the fish is cooked

  7. Mix the juice of one of the lemons with the olive oil, and pour over the grilled fish, then scatter the remaining herbs over

  8. Serve with lemon wedges

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