Grilled Whole Cowes Sea Bass With Fresh Rosemary & Parsley Pesto

Grilled whole Cowes sea bass with fresh rosemary and parsley pesto is a lovely, quick summer dish.

Ingredients:
2 x 300g – 350g (approx) Cowes sea bass, cleaned and trimmed
4 small fresh rosemary sprigs
1 tsp olive oil
½ lemon, cut into slices

For the pesto:
Leaves from 2 fresh rosemary sprigs
Small bunch of fresh flat leaf parsley
1 garlic clove
1 tbsp freshly grated parmesan cheese
Grated zest and juice of ½ lemon
2-3 tbsp extra virgin olive oil
Salt and pepper

Method: Preheat the grill to medium. Slash the sea bass diagonally on each side and tuck the rosemary sprigs and lemon slices into the gut cavities. Brush each fish lightly with olive oil and season with sea salt. Grill for 5-7 minutes each side, until the skin is crispy and the fish is cooked through. (You will need to adjust the cooking time for a larger or smaller fish.) Meanwhile, make the pesto. Put the rosemary, parsley leaves and garlic in a mini chopper or food processor and whiz until finely chopped. Add the cheese and lemon zest and whiz again. Tip into a small serving bowl and stir in the lemon juice, olive oil and salt and pepper. Spoon the pesto over the fish. Delicious served with some new potatoes and a crisp green salad.