GRILLED FILLETS OF SEA BASS

INGREDIENTS

1 sea bass, weighing approximately 6-8 Kg.
Salt flakes
Extra virgin olive oil

PREPARATION

Wash the fish. Separate the skin from the flesh (this will be easier if the fish has not been de-scaled), and remove the two whole loins, trying to extract all the bones.
After lifting the loins, the belly flesh, head and backbone can be used to make a fish stock.
Take one of the loins and cut into two fillets, about 3 cm thick, cut crosswise.
Brush the fish with a little oil. Heat the grill. When hot, place the fish on it and cook for just 2 min. on each side so that the fish remains moist.

TO SERVE

Serve the sea bass fillets on a plate and sprinkle with olive oil. Finish with salt flakes. The fish can be served with a garnish of dressed Galician potatoes.