Enjoy a sunny BBQ with this yummy recipe, combining the flavours of lemon, chilli and spring onions. Best served with new potatoes for a light BBQ treat.
- 1.5/2kg whole sea bream
- ½ thinly sliced onion
- 2 lemons (one sliced, one halved)
- 2 spring onions (trimmed)
- 1 large garlic clove
- 2 red chillies
- Olive oil
Fire up your BBQ and season the inside of your bream, stuffing with the onion. Slice up your lemon and add that too.
Take your vegetables (spring onions, garlic, whole chillies and lemon halves) onto the grill, cooking for 10-12 minutes (ensuring you turn halfway through) until they start to soften and colour.
Rub some olive oil onto the outside of the fish, and lay it on the grill – be careful with the fish as the oil on the fish skin may catch/burn.
Remove your veg/lemons from the grill. Finely chop the spring onions and chillies, tip into a bowl and squeeze the garlic from its skin. Drizzle the juice of the barbecued lemon and some olive oil.
After 10 minutes, turn the fish using tongs, be careful not to break it apart. Cook for another 8-10 minutes – if the flesh is opaque then the fish is cooked through.
When your fish is ready, remove to a serving plate, finishing by pouring over the veg topping. Season and serve with new potatoes and enjoy!