Barbecues are not just for weekends and boozy lunches, they can be used just as easily during the week with minimal fuss for that extra special flavour. If you can get your hands on some fresh whole fish, grab it and try this recipe. Couscous and roasted vegetables are a good accompaniment.
2 Whole Fresh Seabass (Gutted and scaled by your fishmonger)
Handful of Thyme
Maldon Salt and Cracked Black Pepper
Peppers – 1/2 Green, 1/2 Red and 1/2 Yellow
10 Cherry tomatoes
4 Garlic cloves
Salt & Cracked Black Pepper
1. Make 3 incisions on each side of the fish, place 2 half lemons and a bunch of herbs inside the fish and season the outside well on both sides, drizzle olive oil. Place the fish in a fish cage and press down tightly.
2. Preheat the oven to 200 degrees C.
3. Use one bag of lumpwood and light the barbecue. Let it burn down and after an hour or when the temperature gauge reaches 200 degrees C the barbecue is ready for the fish. Place in the middle of the grill and cover with the hood. Grill for 7 minutes and flip over, replace the hood and grill for another 7 minutes.
3. Before the fish goes on the grill place the vegetables onto a baking sheet and season, mixing in the olive oil so that all the vegetables are coated .
Bake for 30 – 40 minutes.
4. Place couscous into a bowl, season and a add a sprinkle of chicken or vegetable stock. Cover with boiling water at 1.2 times the amount of the couscous. Stir with a fork and allow to rest with a plate covering the bowl to keep the steam and heat inside. After a few minutes loosen the couscous with a fork until fluffy.
5. Serve straight from the grill with lemon wedges.