Grilled fillet of sea bass with sauce Antiboise

Marinade the sea bass fillet in grated lemon, orange, basil stalks, star anis and olive oil for 1 hour before cooking.

Cook the shallot and garlic in the oil without allowing them to colour. Add the basil and coriander and allow to infuse for a few minutes. Add the tomatoes and warm gently, add the olives seasoning and the lemon juice. Remove the sea bass from the marinade and place onto a hot griddle or barbecue and cook for approx 5-6 min.

To assemble, place the sauce into the centre of the plate, the grilled Sea bass on top of the sauce. Then some mixed cress leaves on top of the fish. And drizzle a few drops of the oil over the top.