Title: Sea Bass Slashed and Stuffed with Herbs
Categories: Fish New
Yield: 6 Servings

6		Individual (175-200g) sea bass fillets, ...or...
1		Sea bass, scaled and cleaned, 3.2 to 3.5 kg
		Salt and freshly ground black pepper
2	tb	Fresh marjoram
2	tb	Fresh basil or mint
2	tb	Fresh green herb fennel or dill, roughly chopped
3		Lemons
100	ml	Extra virgin olive oil

1. Preheat the grill or griddle; it must be very hot and clean. Slash the skin side of the fillets by making 1cm deep slashes at 6cm intervals. Make slashes across the width of the whole sea bass in the same way. Season the fish with salt and pepper.

2. Mix the herbs together, then push as much of this mixture into the slashes as you can, reserving the remainder.

3. Grill the fillets, skin side down first, until done to your liking. Alternatively, place the whole fish carefully on the preheated grill and do not turn over until it is completely sealed - when the fish comes away from the grill easily. When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is done, or cooked to your liking.

4. Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter remaining herbs over. Serve with lemon wedges.

NOTES : You can use individual fillets for this recipe, as in the picture, or a whole fish which looks splendid brought to table just as it is. Recipe by: You Magazine, Mail on Sunday, 25 May 1997 Posted to MC-Recipe Digest V1 #635 by Kerry Erwin on Jun 04, 1997

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