- 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.