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Grilled whole seabass

Grilled whole seabass


Using George Foreman Indoor Outdoor Grill

Serves: 4

  1. Brush each fish all over with about ½ tbsp olive oil and season, inside and out
  2. Pre-heat the grill to maximum. Cook the fish for 6 minutes, then turn and cook for a further 6 minutes, until the skin is golden and the white flesh flakes easily
  3. Meanwhile, zest one lemon and squeeze the juice into a bowl with the remaining olive oil and herbs. Season to taste
  4. Cut the remaining lemon into wedges, and serve the grilled fish with the lemon dressing