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Whole Barbequed Bream / Royal Dorade / Gilt Head Bream with smoky red pepper dressing
Whole Barbequed Bream / Royal Dorade / Gilt Head Bream with smoky red pepper dressing
Stuffing the Cavity of the fish really enhances and flavours the fish from inside, and held keep the flesh moist at the same time
Ingredients
For The Fish
- 1 Whole Bream / Royal Dorade / Gilt Head Bream
- 2 cloves of crushed garlic
- 2 slices of lemon
- 2 sprigs of rosemary
- Salt and Pepper
- Veg oil
- 1 medium knob of butter
For the dressing
- 1 clove garlic
- 1 flame roasted red peppers bought in peppers are just as good)
- 1 red chilli deseeded
- Olive oil
- 1 tsp smoked paprika
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 rosemary, garlic, lemon, butter and salt and pepper.
- 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 on a large platter with fresh salad and the red pepper and paprika dressing on the side
Tried this recipe?Let us know how it was!
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