for 4 person

Marinade

4	sea bass (organic) (each approx. 350 g)
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	olive oil
1 tbsp	liquid honey
1	garlic clove, squeezed
½ tsp	salt
a little	pepper
1	lime, dabbed dry, cut into wedges

Dip

180 g	plain yoghurt
1	lime, rinsed with hot water, dabbed dry, grated zest
¼ tsp	salt
a little	pepper

Hazelnut butter

100 g	butter, cut into pieces
60 g	hazelnuts, roasted, roughly chopped
½ bunch	dill, roughly chopped
¼ tsp	salt

How it's done

Marinade

Rinse the sea bass (inside and out) in cold water, pat dry. Make 3 diagonal cuts (approx. 5 mm deep) on both sides of the fish without damaging the bones. Mix the lime zest and juice with all the other ingredients up to and including the garlic, season. Coat the fish (inside and out) in the marinade. Place the slices of lime in the belly of the fish.

Dip

Whisk the yoghurt and lime zest, season.

Hazelnut butter

Heat the butter in a small pan until it foams and smells slightly nutty. Remove the pan from the heat, add the nuts and dill, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Remove the fish from the grill. Arrange the fish on a platter, drizzle with the hazelnut butter, serve with the dip.

Show complete recipe