Grilled Sea Bass

Method

1. In a bowl mix and the put the extra virgin olive oil, chives, lemon zest, black olives, tomatoes and thyme in a small bowl with a good pinch of salt. Place over a low heat and warm up gently.
2. Heat a barbecue or a griddle pan over a medium heat. Cut 3 slits down each side of each fish, through the skin and the flesh but not quite down to the bone, and stuff the cavities with the lemon slices and thyme.
3. Cook on each side for 3-4 minutes, then check the flesh is cooked – it should be opaque and come away from the bone and served with sauces