Mediterranean Sea Bass - cooking recipe

Ingredients

Paste
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinless chilean sea bass fillets (about 6 oz each and 1 in thick)
lemon wedge

Preparation

To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets.
Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.