Herb-crusted grilled sea bass
2
Servings
Difficulty:
A herb-crusted grilled sea bass, deliciously golden and full of flavor! The ideal combination of tenderness and crunch, for a light and elegant dish, to be enjoyed without moderation with a pan of vegetables.
Ingredients
INGREDIENTS
- 6 small goat cheese rounds
- 2 line-caught sea bass
Herb crust:
- 5 tablespoons of olive oil
- 2 cloves of garlic
- 1⁄2 bunch of flat-leaf parsley
- 1⁄2 bunch of chives
- 2 tablespoons of pink peppercorns
- 2 limes
- Salt, pepper
Preparation
Pat the sea bass dry with paper towels and make diagonal incisions from head to tail.
This process allows for better penetration of the marinade and facilitates cooking.
Preheat the plancha to 260°C (500°F).
Preheat the plancha to 260°C (500°F).
Prepare the herb crust:
Make a marinade with garlic, parsley, chives, zest and juice of the limes, pink peppercorns, and olive oil. Add salt and pepper.Using a brush or spoon, cover the sea bass with the herb crust and also fill the abdominal cavity with the remaining mixture.
Then refrigerate for 10 minutes.
Lower the temperature to 220°C (425°F) and immediately sear the sea bass on each side on your hot Plancha.
Then cook for about 5 minutes on each side.
Serve with sautéed vegetables or fennel compote.