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Ingredients
Method
- 2 medium sea bass
- Handful of rosemary
- 2 lemons, 1 sliced, 1 halved
- 2 tbsp olive oil
- Season the cavities of the fish with salt and pepper, then stuff with the lemon slices and rosemary sprigs. Rub the skin with olive oil and season with salt, then barbecue for 8 mins on each side until the skin is char-marked and blistered and the flesh is cooked through. While the fish is cooking, lay the lemon halves cut-side down on the barbecue grill. Serve the fish drizzled with oil and with the charred lemons for squeezing - perfect!
20 mins
4 serving
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