Whole fish cook really well on a barbecue – just make sure that you have asked your fishmonger to gut, scale and remove the sharp spines
Serves 2
Ingredients
2 medium sized whole sea bass – gutted and prepared
3 lemons
Handful of herbs – choose from lemon thyme, dill, tarragon or flat leaf parsley
Olive oil
Sea salt
Freshly ground pepper
Method
Pre-heat your barbecue, if using a disposable one, you will need to wait till the flames die down and the charcoal has turned grey.
Slice two of the lemons and insert into the cavity of the fish. Divide your selection of herbs between the fish and place in the centre of the lemons.
Drizzle the lemon and herbs generously with olive oil and then brush the skin of the fish with plenty of olive oil. Season with sea salt and black pepper.
Place each fish into a metal fish holder (you can get these from most supermarkets) and place gently over the coals.
Fresh fish cooks really quickly, so leave the sea bass cooking on one side for 5-7 minutes and then turn over and cook for a further 5 minutes. The fish is ready when the eyes turn opaque. Check by inserting the tip of a sharp knife into the flesh to see if it is cooked.
Just before you remove the fish from the barbeque, squeeze the juice of the third lemon generously over the fish, hear it sizzle and smell the delicious aroma.
If you can get hold of some samphire from the fishmonger – in season July and August - it is a great accompaniment to fish. Just make sure you rinse it really well and simmer in boiling water for about 2-3 minutes. Drain well and toss in a little butter – but don’t add salt, as it is naturally salty.
Serve with some hunks of crusty bread and some chilled white wine or fizz. An alfresco seaside feast!
