Sea bass with roasted onions, fennel, chili and herb salad

Ingredients for the butterflied sea bass:

1 whole sea bass 
2 tbsp olive oil 
1 lime, cut in half

Ingredient for the charred onion, fennel, chilli and herb salad:

1 bunch fresh oregano 
1 bunch of spring onions 
1 bunch of fresh thyme 
3 red chillies 
½ bulb of fennel  
3 garlic cloves, peeled and left whole
1 bunch of basil 
Pinch of dried chilli flakes 
1 bunch of flat parsley 
25 ml red wine vinegar 
6-8 tbsp olive oil 
1 lime, juiced

Method for the butterflied sea bass:

Cut the fish from top to toe on the underside of the sea bass, cutting through the head as well. Flatten out, using your hand and cut out the spine, using a pair of scissors. Cut off the fins and gills. 

Season well with salt and pepper and drizzle with the oil. Squeeze over the lime and place on the Fire Plate for 3-6 minutes until blistered and cooked. Keep warm. 

Method for the charred onion, fennel, chilli and herb salad:

Place the oregano, spring onions, thyme, red chilli, fennel, garlic and onto the hot Fire Plate and cook until they have all blistered/ burn all over. Halfway through the cooking process, place the closh over the fennel and garlic. This will create steam and cook the fennel and garlic until soft.

Remove from the Fire Plate. Discard the herb stalks and then chop everything together. Set aside.

Place all the remaining ingredients into the blistered mix, taste and season with salt and pepper.

To serve:

Place the cooked fish onto a large platter and then generously spoon over the dressing and squeeze over the lime and serve.