Butterflied Sea Bass with Charred Onion, Fennel, Chilli & Herb Salad
Ingredients
SEA BASS
1 whole sea bass
2 tbsp olive oil
1 lime, cut in half
SALAD
1 bunch fresh oregano
1 bunch of spring onions
1 bunch of fresh thyme
3 red chillies
½ bulb of fennel
3 garlic cloves, peeled and left whole
1 bunch of basil
Pinch of dried chilli flakes
1 bunch of flat parsley
2 tbsp red wine vinegar
6-8 tbsp olive oil
1 lime, juiced
Method
1. Cut the fish from top to toe on the underside of the sea bass, cutting through the head as well. Flatten out, using your hand and cut out the spine, using a pair of scissors. Cut off the fins and gills.
2. Season well with salt and pepper and drizzle with the oil. Squeeze over the lime and place on the Monolith Fire Plate for 3-6 minutes until blistered and cooked. Keep warm.
3. Place the oregano, spring onions, thyme, red chilli, fennel and garlic on to the hot Fire Plate and cook until they have all blistered all over. Halfway through the cooking process, place the Monolith Cloche over the fennel and garlic. This will create steam and cook the fennel and garlic until soft.
4. Remove from the Fire Plate. Discard the herb stalks and then chop everything together. Set aside.
5. Place all the remaining ingredients into the blistered mix, taste and season with salt and pepper.
6. Place the cooked fish on to a large platter and then generously spoon over the dressing and squeeze over the lime and serve.
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Method
1. Cut the fish from top to toe on the underside of the sea bass, cutting through the head as well. Flatten out, using your hand and cut out the spine, using a pair of scissors. Cut off the fins and gills.
2. Season well with salt and pepper and drizzle with the oil. Squeeze over the lime and place on the Monolith Fire Plate for 3-6 minutes until blistered and cooked. Keep warm.
3. Place the oregano, spring onions, thyme, red chilli, fennel and garlic on to the hot Fire Plate and cook until they have all blistered all over. Halfway through the cooking process, place the Monolith Cloche over the fennel and garlic. This will create steam and cook the fennel and garlic until soft.
4. Remove from the Fire Plate. Discard the herb stalks and then chop everything together. Set aside.
5. Place all the remaining ingredients into the blistered mix, taste and season with salt and pepper.
6. Place the cooked fish on to a large platter and then generously spoon over the dressing and squeeze over the lime and serve.
