Roasted Whole Seabass

With Potato, Pea & Fennel Salad

BBQ expert Richard Holden shares his recipe for a deliciously light summer sea bass and salad

Sea Bass
2 whole seabass, gutted
2 large sprigs of rosemary, stripped
Sea salt flakes and freshly cracked black pepper
2 lemons, each sliced into five
2 sprigs of rosemary
2 large sprigs of thyme
2 lemons to grill for garnish

Potato, Pea and Roasted Fennel
400g baby potatoes
2 bulbs fennel, quartered
200g frozen peas
Juice of 1 lemon
100g mixed leaf
2 sprigs mint, picked and torn
Juice and zest of half a lemon
2 tsp cold-pressed rapeseed oil
Sea salt flakes and freshly cracked black pepper

Roasted Tomatoes and Fine Green Beans
200g cherry tomatoes on the vine
150g fine green beans
1 tbsp cold-pressed rapeseed oil
Sea salt flakes

Method:
1. Setup the barbecue for 180˚-200˚c indirect roasting heat (Style 2), with the lid down and vents open as applicable.
2. Put the potatoes in a medium pan, cover with cold water, season and bring to the boil. Simmer under tender when checked with the tip of a small knife. Drain, return to the pan and fill with cold water. Once the potatoes are cool drain and leave to one side in a large bowl.
3. Put a small pan of water on to boil and season with salt. Once at a rolling boil, tip in the frozen peas and cook for 45 seconds. Drain, return to the pan and fill with cold water. Once the peas are cool drain and add to the bowl with the new potatoes.
4. Standing the fennel on its’ base cut it into quarters. Place on a baking sheet with the vine tomatoes and fine green beans and drizzle with one tablespoon of cold-pressed rapeseed oil and season with a generous pinch of sea salt flakes.
5. Lay out a sheet of baking parchment large enough for the two seabass to lie side-by-side. Season the cavity of both fish with salt and pepper, and stuff each fish with two slices of lemon, some rosemary and some thyme. Layout the remaining lemon slices in two rows on the baking parchment and lie both fish on top of each row.
6. Transfer the fish to the BBQ and lay in the area of indirect heat. Place the fennel on the sides over the fuel and close the lid. After two minutes check the fennel and turn over. Cook for a further two minutes before removing them from the grill and allow to cool to room temperature.
7. With the lid down continue to cook the seabass for 20 minutes, or until they reach 60˚c at the thickest part of the flesh when checked with a thermometer.
8. Remove the fish from the BBQ and rest. Convert the grill to direct grilling and transfer the tomatoes and fine beans to a perforated grill basket. Place this on the grill over direct heat with the lemon halves and close the lid. Cook for one to two minutes or until the tomatoes have softened and the beans have taken on a little colour, and the lemons have softened. Remove from the grill and transfer the tomatoes and greens to a serving bowl.
9. Finish the salad by adding the fennel to the potatoes and peas and add the salad leaf and mint. In a small bowl whisk together the lemon juice and zest with the oil, and season lightly. Drizzle over the salad.
10. Place on a large serving platter and arrange the seabass on top. Add the grilled lemon and serve.

www.richardholdenbbq.co.uk

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