Seabass

4 persons | Fish and shellfish | Fish | Main dish

Preparation

Start by soaking the smoking board in water (or water and wine 50/50) for one hour. Then slice the fish on both sides against curling during grilling.

Mix the garlic cloves, fennel, lemon, parsley, Japanese Smoked Salt and Japanese Szechuan Pepper well together and stuff into the belly of the sea bass. Keep a little lemon and parsley for garnish.

Coat the plank with olive oil and grill briefly until the plank is very lightly charred. Then turn the board over and place the sea bass on it. Finally, sprinkle the Japanese Smoked Salt and Szechuan Pepper and grill with indirect heat for 30 minutes at 200°C.