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Whole Barbecued Seabass with Lemon, Parsley and Caper dressing
Whole Barbecued Seabass with Lemon, Parsley and Caper dressing
Ingredients
For the fish
- 1 whole Seabass
- Veg oil
- Salt and pepper
- 1 Lemon wedged
- 1 Bulb of Garlic halved horizontally
- Stalks of the parsley from below
For the dressing
- 1 tbsp good quality olive oil
- 1 Lemon zested and juice
- Sea salt
- Cracked black pepper
- Olive oil
- 1 small bunch flat parsley just leaves
- 1 tbsp capers drained
- 1 tbsp red wine vinegar
Instructions
For the dressing
- Add all the ingredients into a small food processor or blender and blend into a paste, now drizzle in the olive oil to create a dressing viscosity to your taste, remember it’s easier to add more oil so add a little bit and check, and add more if required or desired.
For the Fish
- Stuff the cavity of the fish with the bulb of garlic, lemon, parsley stalks, rub the skin of both sides of the Seabass with salt and pepper. Place onto a hot bbq once the coals have turned white and the flames have died down.
- Grill for 8-10 minutes before turning and cook for a further 8-10 minutes on the other side.
- Serve with fresh rocket leaves, crusty bread and the dressing generously poured over the hot seabass
Tried this recipe?Let us know how it was!
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