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Ingredients
- 1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed
- 2 tablespoons herb oil, recipe follows
- Salt and pepper
Method
- Score the flesh of the fish from top to belly to 5 equal incisions from head to tail.
- Repeat this process on both sides.
- Season with salt and pepper on both sides and in the cavity.
- Make sure the seasoning is inside the incisions.
- Repeat this process with the herb oil.
- Place the fish on the barbecue and grill for about 15 minutes on each side.
- Be careful when turning the fish over and removing from the grill.
- The fish will be more delicate when it is cooked.
- For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
- 1/4 cup chopped parsley leaves
- 1/4 cup chopped chervil leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped thyme leaves
- 1 quart blended olive oil
- Combine all ingredients.
- This can be prepared in advance and used for multiple recipes.
- Yield: 1 1/2 quarts
