- 1 sea bass
- 5 sprigs fresh tarragon
- 1 lemon
- Olive oil
- Salt and pepper to taste
Tags: bass, fish, france, tarragon
A familiar flavor with a nutty character that pairs perfectly with fish.
Fill cleaned sea bass with 4 sprigs fresh tarragon and 3 slices lemon. Sprinkle fish with olive oil and some sea salt.
Grill the fish on the BBQ in a fish roaster for 10 minutes each side, until golden brown, or bake the fish in an oven preheated to 390 °F (200 °C) for 20 minutes.
Serve the fish with Hollandaise sauce, some lemon and freshly chopped tarragon.