Barbecued whole sea bream

This is one of those simple recipes with which to impress (as you can see in the photo the other 3 on the plate had disappeared before I could even photograph them!).  Farmed sea bream is readily available from the supermarkets these days, it is fairly inexpensive and nicely portion sized, you could substitute for mackerel or even sea bass or red mullet / snapper here if you’re feeling rich and would like to experiment!

The flavour combination is classic and simple, very similar to those served in many a taverna around the Ionian.  The only skill here is in the cooking, you’re looking for a nice, crisp skin and moist flesh underneath, don’t be tempted to use your barbecue whilst there are still any flames in sight.  This recipe also works well in a griddle pan or under a hot grill.

Ingredients (to serve 1)

1 single portion sized fish, gutted and scaled but otherwise intact

1 garlic clove

1 slice of lemon and a wedge to serve

1 teaspoon oregano

Olive oil

Salt and pepper

Directions

1) Remove your fish from the ‘fridge at the same time as lighting the barbecue, you need your fish to be room temperature and have a brief cure / marinade.

2) Liberally oil the fish and rub all over (inside and out) with oregano lots of course salt and pepper.

3) Insert a lemon slice and a lightly crushed (but not peeled or chopped) garlic clove into the body cavity of the fish.

4) Leave well alone out of the ‘fridge for around 1 hour whilst the barbecue gets to the ‘glowing coals’ stage!

5) Place directly onto the barbecue grill, or in one of those fancy ‘fish cages’ if you have one, and leave undisturbed until the skin is well crisped.  It’s impossible to give a timing for this, I usually replace the barbecue lid and check after around 5 minutes.  Turn the fish over (it shouldn’t stick if you’ve left it long enough) and repeat to crisp the other side.  By the time that the skin’s crisped the fish should be cooked through, but if you’re unsure just check that the flesh peels away from the bones easily.

6) Serve with a lemon wedge and some salad leaves simply seasoned with good olive oil and lemon juice.

Don’t be afraid to try this, it’s very simple and makes a great change from bangers and burgers!