Whole Striped Bass with Lemon and Mint

Ingredients for Whole Striped Bass with Lemon and Mint

• 1 lemon, cut in half

• 450g whole striped bass, cleaned, scored to bone in 4 places on each side

• 5 tablespoons extra-virgin olive oil

• 120ml chopped spring onions (about 2)

• 45ml (packed) chopped fresh mint plus 4 whole sprigs

• 1 tablespoon fresh lemon juice

• 2 teaspoons dried oregano

• 1 large garlic clove, coarsely chopped

How to make Whole Striped Bass with Lemon and Mint

Arrange rack 6 inches below grill. Preheat grill. Line rimmed baking sheet with foil. Cut 1 lemon half into slices. Cut other half into wedges. Place fish on foil. Sprinkle inside and out with salt and pepper. Blend olive oil, onions, chopped mint, lemon juice, oregano, and garlic in mini processor until coarse puree forms. Season sauce with salt and pepper. Reserve 45ml sauce. Spread remaining sauce inside cavity and over fish, rubbing into cuts in flesh. Place lemon slices and mint sprigs in cavity.

Grill fish until cooked through and skin is crisp, about 5 minutes per side. Serve fish with lemon wedges and reserved sauce.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.