Grilled Fish with Winter Root Slaw

Directions

Light grill or pre-heat broiler.

Cut a long slit in flesh of sea bass on either side of fish.

Season each slit with salt, pepper and 1 tablespoon oil.

In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste.

Grill fish for 5 minutes, moving them around a few times to keep from sticking.

Fillet fish: Starting at top, insert your knife at top fin.

Meat should separate easily from bones as you work your way down the fish.

Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.