A Taste of Summer in Italy. This recipe is prepared with sea bass, but you can also use ocean perch or sea bream.
Ingredients:
- 2 sea bass fillets
- 1/4 cup butter
- 1 handful flat-leaf parsley
- 5 sprigs thyme
- 1 clove garlic
- 6 radishes
- 1/2 lime
- 1 chili pepper
- 10 baby carrots
- 1 tablespoon olive oil
- Salt and pepper
Instructions:
1. Let the butter soften at room temperature. Finely chop the parsley and thyme, and grate the garlic. Season with salt and pepper, and mash with a fork until you have a smooth mixture.
2. Thaw the sea bass overnight in the refrigerator. Clean the baby carrots, leaving a small piece of the green stem for a nice presentation. Dice the radishes and chili pepper, add a little chopped parsley, and season with salt and the juice of half a lime.
3. Preheat the grill to medium heat. Coat the carrots with olive oil, place them on the grill, and cook for about 15 minutes until slightly tender.
4. Turn the grill up to high. Place the sea bass skin-side down and grill for about 5 minutes. Towards the end, close the grill lid partially, just enough to cover the fish but allowing some space to cook from above without burning it. About 2 minutes should suffice.
5. Transfer the carrots to a deep plate and add a generous spoonful of the herb butter, tossing to coat the carrots evenly.
6. Arrange the carrots on a plate, drizzle with any remaining butter, and place the sea bass on top. Spread the herb butter over the fish and garnish with the radish salsa.