Sea bass with Herbs

40 min.

4 People

In this recipe we used:

Acacia Cutting Board

WonderGrill - Multi-Purpose Grill

Deluxe - Chef's Kitchen Knife Set

Ingredients

4 skinless sea bass fillets, each about 170 g and 2.5 cm thick

For the seasoning paste:

1 tablespoon finely chopped fresh basil

1 tablespoon fresh thyme, finely chopped

2 teaspoons dried rosemary

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lemon (optional)

3 tablespoons extra virgin olive oil

Preparation of the suckling pig:

01. In a small bowl, mix together the ingredients for the paste.

02. Spread the paste evenly over both sides of the fillets. Place them in the WonderGrill Master Swiss over high heat (230 °C to 290 °C) for 5 to 7 minutes, turning once, until the fish is completely off-white and beginning to chip

03. Serve hot and garnish with lemon wedges, if desired.

04. Serve it with asparagus or jacket potato.

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Master Swiss Recipes

In this recipe we used:

Acacia Cutting Board

WonderGrill - Multi-Purpose Grill

Deluxe - Chef's Kitchen Knife Set

Ingredients

For the seasoning paste:

Preparation of the suckling pig:

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