Sea bass slashed and stuffed with herbs
For 6
1 sea bass, about 3.2–3.6 kg (7–8 lb) in weight, scaled and cleaned, or 6 × 175–200 g (6–7 oz) individual sea bass fillets
Maldon salt and freshly ground black pepper
2 tablespoons each of fresh marjoram, fresh basil or mint, and fresh green fennel or dill, roughly chopped
3 lemons
100 ml (3.1/2 fl oz) extra virgin olive oil
Preheat the grill or griddle. It must be very hot and clean.
Make 1 cm (1/2 in) deep slashes across the width of the whole sea bass at 6 cm (2.1/2 in) intervals. Slash the skin side of the fillets in the same way. Season the fish with salt and pepper. Mix the herbs together and then push as much of this mixture into the slashes as you can.
Place the whole fish on the grill and do not turn over until it is completely sealed. Turn over when the fish comes away easily. When sealed on both sides, reduce the heat and continue grilling until the fish is cooked. Alternatively, grill the fillets, skin side down first, on the grill.
Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter any remaining herbs over. Serve with lemon wedges.