Grilled Sea Bass with Potatoes

Ingredients

Quantities are for one portion.

• 1lemon, cut into wedges
• 20 mlolive oil
• 150 gwhole sea bass, cleaned and scored
• 150 gpotatoes, halved
• 1garlic clove, thinly sliced
• 50 gbroccoli florets
• coarse salt to taste
• 10 gfresh parsley, chopped

Method

1. Boil the potato halves in salted water until tender.
2. In the final minutes of boiling the potatoes, add the broccoli florets to the water to blanch them. Drain the vegetables and keep warm.
3. Season the whole sea bass by rubbing coarse salt into the scored skin and inside the cavity.
4. Heat a grill or heavy pan over medium heat.
5. Grill the fish without moving it until the skin crisps and releases from the pan. Flip carefully and cook the other side until the flesh is white and flaky.
6. In a small bowl, mix the olive oil with the thinly sliced garlic and chopped parsley.
7. Serve the hot grilled sea bass with the soft potatoes and broccoli, drizzling everything with the garlic herb oil and a squeeze of fresh lemon.