- several carcasses of sea bass, headless, gutted, and descaled
- olive oil
- a handful of mint leaves and rosemary
- freshly ground black pepper and sea salt
- 1 clove of garlic
- half a chili pepper
Make sure the fish are cleaned, washed, and patted dry. In a bowl, mix some finely chopped mint and rosemary leaves, crush the garlic clove, crumble the chili, and add olive oil, sea salt, and freshly ground black pepper. Let the mixture sit for 5–10 minutes to infuse.
Meanwhile, stuff the cavity of each fish with fresh mint and rosemary leaves. You can add more herbs of your choice, like marjoram or thyme, for extra flavor.
Rub the fish thoroughly with the herb and oil mixture, ensuring even coverage. Place the fish on a grill over hot coals. A medium-sized fish takes about 20 minutes to cook.
If the fish is thicker, keep an eye on it to ensure it cooks evenly and absorbs the seasoning and herbs. Adjust cooking time as needed.
Make sure the fish are cleaned, washed, and patted dry. In a bowl, mix some finely chopped mint and rosemary leaves, crush the garlic clove, crumble the chili, and add olive oil, sea salt, and freshly ground black pepper. Let the mixture sit for 5–10 minutes to infuse.
Meanwhile, stuff the cavity of each fish with fresh mint and rosemary leaves. You can add more herbs of your choice, like marjoram or thyme, for extra flavor.
Rub the fish thoroughly with the herb and oil mixture, ensuring even coverage. Place the fish on a grill over hot coals. A medium-sized fish takes about 20 minutes to cook.
If the fish is thicker, keep an eye on it to ensure it cooks evenly and absorbs the seasoning and herbs. Adjust cooking time as needed.
