Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Finely Chopped Fresh Basil
- 1 Tablespoon Finely Chopped Fresh Thyme
- 2 Teaspoons Dried Lavender
- 1 Teaspoon Minced Garlic
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4 Skinless Sea Bass Fillets, Each About 170G And 2.5Cm Thick
- Lemon Wedges, Optional
Instructions
- In A Small Bowl Whisk The Paste Ingredients.
- Spread The Paste Evenly On Both Sides Of The Fish Fillets. Grill Over Direct High Heat (230°C To 290°C), With The Lid Closed As Much As Possible, Until The Flesh Is Opaque Throughout And Starting To Flake, 5 To 7 Minutes, Turning Once.
- Serve Warm And Garnish With Lemon Wedges, If Desired.
- Preparation Time: 10 Minutes
- Braai Time: 5-7 Minutes
- Total Time: 20 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-290°C
- Equipment: Precision Wide Grill Spatula
What Do You Need? Recommened Tools
Precision Wide Grill Spatula
R549.00
