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Whole Barbequed Bream / Royal Dorade / Gilt Head Bream with Mediterranean tomato and basil sauce
Whole Barbequed Bream / Royal Dorade / Gilt Head Bream with Mediterranean tomato and basil sauce
Ingredients
- 1 Whole Bream / Royal Dorade / Gilt Head Bream
- 10 whole Tomatoes Deseeded
- 4 cloves Garlic finely chopped or put through a garlic press
- 1 small bunch of basil
- 2 tbsp balsamic vinegar
- 2 tbsp white sugar
- 1 large brown onion finely diced
- 4 tbsp good quality olive oil
- 1 lemon zested and juice
- Sea salt
- Cracked black pepper
- Veg oil
Instructions
- Heat the olive oil over a medium heat, once hot add the onions and garlic, cook, stirring occasionally until the onions have gone translucent,
- Add the chopped tomatoes and cook until they have softened and started to break down, season with sea salt.
- Add in the balsamic vinegar and sugar and cook for 3-4 minutes until the sugar has full dissolved.
- Remove from the heat but keep warm, stir in the lemon zest and season if required
- Roughly chop the basil and add it to the sauce just a few minutes before serving.
For the fish
- Generously rub veg oil salt and pepper over both sides of the skin and 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 the grilled Bream on top of the warm tomato and basil sauce and place in the centre of the table with some warm crusty bread to soak up all the flavours.
Tried this recipe?Let us know how it was!
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