• 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


  • 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.


Prep time: 10 minutes
Grilling time: 5 to 7 minutes
Serves: 4

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