Grilled sea bass with fennel and lemon
For 2 people. The subtle sea bass with fennel forms an ideal combination with the Giesen New Zealand Pinot Gris .
Ingredients
- 2 sea bass fillets, bones removed
- 1 fennel bulb, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill, for garnish
Bring directly
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1
Preparation of the Grill: Preheat the grill to medium-high heat.
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2
Preparation of the Sea Bass: Pat dry the sea bass fillets with paper towels.
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3
Brush both sides of the sea bass fillets with olive oil and season with salt and pepper.
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4
Preparation of the Fennel and Lemon: Place the slices of fennel and lemon on a baking sheet lined with parchment paper.
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5
Drizzle them with a little olive oil and season with salt and pepper.
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6
Grilling the Sea Bass: Place the sea bass fillets on the preheated grill and grill for about 4-5 minutes on each side, or until cooked through and nicely grill-marked. The exact grilling time may vary depending on the thickness of the fillets.
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7
Grilling the Fennel and Lemon: Place the baking sheet with the fennel and lemon under the grill and grill for about 5-7 minutes, or until softened and lightly caramelized.
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8
Serving: Divide the grilled sea bass fillets onto two serving plates. Arrange the grilled fennel and lemon alongside the sea bass. Garnish with fresh dill for an extra aroma.
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