Herb-Stuffed Whole Sea Bass

Serves 2


  • 1 sea bass - scaled and cleaned
  • Salt
  • Freshly ground black pepper
  • 2 tbsp of fresh marjoram
  • 2 tbsp of fresh basil or mint
  • 2 tbsp of fresh green herb fennel or dill - roughly chopped
  • 3 lemons
  • 100 ml of extra virgin olive oil

Cooking Method

Preheat the grill

Slash the skin the sea bass by making 1 cm deep slashes at 6 cm intervals

Season with salt and pepper

Mix the herbs together, and push as much of this into the slashes as you can, reserving the remainder

Place the whole fish on the preheated grill and do not turn over until it is completely sealed (when the fish comes away from the grill easily). When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is cooked.

Mix the juice of one of the lemons with the olive oil, and pour over the grilled fish, then scatter the remaining herbs over

Serve with lemon wedges.