Mediterranean Sea Bass

This is a simple and enjoyable recipe. The thyme and lavender give this a great distinct taste.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Paste

• 3  tablespoons extra virgin olive oil
• 1  tablespoon  finely chopped fresh basil
• 1  tablespoon  finely chopped fresh thyme
• 2  teaspoons  dried lavender
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  skinless chilean sea bass fillets (about 6 oz each and 1 in thick)
•  lemon wedge

Directions

1. To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets.
2. Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.