Griddled Sea Bass with Tomato & Herb Salsa

Preparation

• Combine the butter, Garlic Granules, lemon zest and Fennel Seed. Season with Sea Salt and Black Pepper and mix thoroughly.

• Make 3-4 slashes into the flesh on each side of the fish. Rub the flavoured butter into the cavity of each fish and into the slashes in the flesh.

• Place the fish onto a lightly oiled griddle pan, or over a medium-heat barbecue. Cook for 4-5 minutes on each side until the fish is cooked through.

• For the tomato salsa, cut the tomatoes into quarters, deseed and roughly chop. Place in a bowl, add the olive oil, balsamic vinegar and Mixed Herbs.

• Serve the fish and salsa with cubed potatoes roasted with Thyme, griddled courgettes and peppers.