BBQ Stuffed Sea Bream: Fire Up The Grill

This BBQ season leave the burgers and sausages in the freezer! Try putting some fish on the grill instead. In this episode Rich Harris prepares barbecued sea bream, stuffed for flavour and served with crème fraiche and lemon wedges. Try it at home in your garden this summer.

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Prep:20m
Cook:5m
Total:25m
Serves:4

Ingredients:

2 Large sea bass
2 tbsp Sea salt flakes
1 tbsp fennel seeds
1 Lemon
2 Green chillies, deseeded and finely chopped flavour
Small bunch parsley
Small bunch rosemary
Extra virgin olive oil
Extra virgin olive oil
200 ml Crème fraiche
Sea salt and black pepper
Wedges of lemon

Step 1: Prepare The Fish

Preheat the barbecue to a medium-high heat. Using a sharp knife, make 3-4 incisions on each side of the fish.

Step 2: Prepare The Flavour

Put the salt, fennel seeds, lemon zest and chilli into a pestle and mortar and pound until fine. Roughly chop the parsley, add to the salt mixture and pound again to a rough paste. Rub the paste over the fish, pressing down into the incisions and inside the cavity. Slice the lemon and stuff into the cavity along with the rosemary.

Step 3: Cook The Fish

Drizzle the fish with olive oil then cook for 4-5 minutes on each side until cooked through. While the fish cooks, put the basil and crème fraiche into a small food processor with a glug of extra virgin olive oil and blitz until smooth. Season to taste.

Step 4: Serve

Serve the fish with the basil crème fraiche and lemon wedges.