Grilled Sea Bass with Rosemary

1. 1

   Light a grill.

2. 2

   Rub the skinless side of the fillets with 1 tablespoon of olive oil.

3. 3

   Sprinkle with the rosemary and season with salt and pepper.

4. 4

   Sandwich the fillets together to re-form the fish.

5. 5

   Rub the skin with another tablespoon of olive oil and season with salt and pepper.

6. 6

   Loosely tie the fillets together with cotton string.

7. 7

   Generously oil the grill.

8. 8

   Grill the fish over a moderately low fire until just cooked through and the skin is browned and crisp, about 10 minutes per side.

9. 9

   Transfer the fish to a platter and remove the strings.

10. 10

    Cut the fish into 4 pieces and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.