Prep 15 mins
Cook 14 mins
I don't even like fish that much. But this is superb. This recipe is ideal for a pond bass - one that would normally taste like the murky water it swims in. It goes from bottom feeder to beautiful. I've tried this with other fish too and it's so tasty. Even got the complements of a three star chef on this one.
- 1 whole sea bass (or any other whole fish really)
- 36.97 ml olive oil
- 3 sprig fresh thyme
- 3 sprig fresh oregano
- 7 leaf fresh basil (don't have to be exact on the herbs so don't stress it - if you have something else fresh instead of)
- 1 clove garlic, minced
- 1 lemon
- 4.92 ml kosher salt
- Note: this is for a 1.
- 5 to 2 lb fish so adjust your proportions accordingly.
- Gut and clean the fish.
- Place fish on a piece of aluminum foil large enough to wrap the whole thing up on both sides.
- Coat the inside of the fish with one tablespoon of olive oil, and toss in a teaspoon of kosher salt.
- Cut lemon into 3/4" wedges and place three of them inside the fish (save the rest of the lemon for tea or something else).
- Stuff the herbs and garlic into the fish, saving a few leaves of basil for the outside.
- Coat the outside of the fish with the other tablespoon and a half of olive oil, sprinkle with a half teaspoon of kosher salt.
- Toss on a few leaves of basil and fold over the foil to the whole thing is covered.
- You'll want a little space so the fish can steam.
- This is where all the taste and herb flavor infusion comes from.
- Put the whole wrapped up and stuffed fish on the grill.
- Grill on medium heat for 5-7 minutes on either side (it's okay to peek) til fish flakes.
- Serve with lemon wedges.
- I like to keep the head on and pick it off the bone.
- Filet if you have a large fish.
I used italian seasoning instead of fresh thyme and oregano(didn't have any). Fish turned out really good. It takes little time and is easy to prep.