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–+ servings

Whole Barbecued Seabass with Lemon, Parsley and Caper dressing

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 people

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
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