Mint and fish actually it works really well and adds summer freshness to the sea bass. It’s not commonly used, but the Moroccans have learnt how to make good use of mint and pout it in many of their dishes.
I grow mint, so I was happy to find this recipe that uses it – there is only so much Pimms one can drink to use up all that mint!
Preparation time: 10 minutes plus marinating time
Cooking time: 10 to 20 minutes
4 whole sea bass, about 300 to 350g (10 to 12oz) each, gutted but left whole
10 to 12 sprigs fresh mint
3tbsp olive oil
juice 2 lemons
For the vinaigrette
120ml (4½fl oz) olive oil
3tbsp red wine vinegar
2 garlic cloves, crushed
handful chopped fresh mint
Rinse the bass under cold water and dry with kitchen paper.
Score each side of the flesh. Stuff the cavity with the mint, drizzle over the oil and lemon juice, salt and pepper, cover and leave in the fridge for 30 minutes.
Meanwhile, mix together all the ingredients for the vinaigrette.
Barbecue the fish, about 5 to 10 minutes each side.
As you have scored the flesh, you will see easily when it is cooked through, which all depends on the thickness of the flesh.
Serve with the vinaigrette spooned over and roast tomato and pepper salad.
And here are some other fish recipes…