Sea Bass, stuffed with red onions and Oregano Garlic Sauce

By mona

Ingredients

• 1 sea bass, skin scored
• 4 thyme sprigs
• 3 bay leaves
• 3 garlic cloves, sliced thin
• 1 lemon, sliced in 1/2" rounds
• 20 mL olive oil

Preparation

Step 1

Heat grill to high
Salt fish inside and out.
Pick a few thyme flowers and nsert into scored skin.
Fill body cavity with remaining ingredients.
Lightly rub with olive oil and grill on medium heat approximately 4 minutes per side.
Keep warm
Rub red onion rounds, 1" thick with olive oil and salt and grill until nicely charred.
Drizzle onions with lemon juice and keep warm.
To assemble, make a bed of grilled onions. Place the bass on top.
Drizzle with oregano garlic sauce and serve.