With just a few simple ingredients you can cook this delicious fish recipe and add something a bit special to your BBQ this bank holiday.
1 whole sea bass or sea bream, gutted
1 lemon, cut into wedges
leaves from a small bunch of fresh basil
120 ml/1⁄2 cup white wine
12 black or kalamata olives
sea salt and freshly ground pepper
RED PEPPER BUTTER
2 red (bell) peppers
25 g/1⁄4 stick unsalted butter
1 garlic clove
Preheat the oven to 180°C (350°F) Gas 4.
To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.
Preheat the barbecue/griddle to medium.
Wash the fish and trim the fi ns with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil. Lift the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.
Cook for about 30 minutes on the preheated barbecue/griddle. Check if cooked by inserting a metal skewer into the fish through the foil. Serve.
For more delicious summer recipes, check out Lemons and Limes by Ursula Ferrigno.