INGREDIENTS
2 lbs. whole sea bass, skin left on
1/2 cup of watercress
3 slices lemon
3 garlic cloves, minced
1 tsp. cilantro
1 tsp. chili paste
1/2 cup white wine
Salt and pepper to taste
DIRECTIONS
Heat grill or oven to 350 degrees.
Mix together the watercress, lemon, garlic, cilantro, chili paste, salt and pepper in a small bowl.
Prepare the fish, slicing to make a pocket the entire length of fish.
Stuff the sea bass with mixture and pour the wine over fish.
Place on an extra-large piece of parchment folding over the edges and crimp to seal.
Grill for 15 to 20 minutes.
Serves 2-3
