Dermot O'Leary's sea bass recipe

1. 1

   First make the marinade.

2. 2

   Finely chop all the herbs, top and tail the lime and dice, skin and all.

3. 3

   Mix together in a separate bowl with the olive oil and set aside.

4. 4

   Carefully remove all the fins from the sea bass, taking care as the dorsal fins are quite sharp.

5. 5

   Leave the head on and gently score both sides of the fish.

6. 6

   Rub the marinade into the skin and into the cavity of the fish.

7. 7

   Season with salt and pepper and chill in the fridge for 20 minutes.

8. 8

   Preheat the barbecue and rub the grill with sunflower oil.

9. 9

   Alternatively, put the sea bass in a fish holder and place on the hot grill.

10. 10

    Cook for about 6 to 8 minutes on each side, until the inner flesh starts to turn white.

11. 11

    Serve whole with new potatoes.

No nutritional information available.

No additional tips available.