Ingredients for 4 servings:

2 sea bass, each weighing 900 g, ready to cook with skin

4–6 sprigs of thyme

3–4 sprigs of rosemary

1 lemon

6 peeled garlic cloves, crushed

Olive oil for drizzling

Sea salt, milled black pepper

1.)    Wash the sea bass inside and out and pat dry. Cut slits into the skin with a sharp knife approx. 2 cm apart (this allows the fish to cook quicker). Halve the lemon, cut the halves into thin slices.

2.)    Fill the herbs, lemon slices and garlic into the stomach cavities of both fish. Brush both sides of the fish with oil and season with salt and pepper. Then lock into special fish-grilling baskets and place over a hot barbecue and grill for 5 minutes on each side.

A fresh tomato salad with basil and crusty baguette makes a good accompaniment.

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