Since moving to the UK we have been spoilt for choice with all the beautiful fish available in most grocery stores. Salmon, sea bass, cod, mackerel, tuna, plain and shellfish have got my tastebuds tingling for a mermaid diet paired with gorgeous Mediterranean salads and grilled veggies.
We haven’t cooked a whole fish on the braai in quite some time so we decided to give this recipe a go! It’s safe to say we are hooked! 😉
- The Fish
2 whole sea bass, scaled and cleaned
big bunch of thyme
2 whole lemons
2 whole garlic cloves
1/4 cup butter
1tsp fresh chilli
Himalayan pink slat / rock salt & pepper
- The Salad
1 cup frozen peas
1 Bag mixed herb salad leaves
handful fresh mint
handful flaked almonds
A squeeze of lemon juice
Directions FOR THE FISH
- Make sure your fish is completely gutted and scaled
- Score the skin of the fish so that the heat transfers nicely through the flakey meat
- Rub the fish with olive oil and season with salt and pepper
- Slice 2 lemons and stuff the fish with slices of lemon and sprigs of thyme
- Melt the butter slightly and crush the garlic into the butter to create a sauce which you then pour inside the raw fish to cover the fresh herbs and lemon
- Make sure you have a clean grid before placing the fish on it so that the skin doesn’t tear off. You can clean your grid before you cook the fish with half a lemon.
- Lay you fish on the grid when your coals are ready and add a lemon or two to the grill to get some beautiful colour on it for presentation.
- Cook your fish for 7/8 minutes a side depending on how you like the meat done then whip off the fire and on to a wooden board or your plates for serving.
Directions FOR THE SaLAD
- Add frozen peas to a small pot with boiling water and boil for 2 minutes. They should be bright green and crunchy. Do not overcook!
- Drain and run the peas under cold water. I place them in the freezer while the fish cooks just to keep them juicy
- Take a handful of mint and pull the leaves off the stalks. Hold the leaves in your palm and clap your hands together. Yes, this wakes up the mint and all it’s minty flavours!
- Lay your salad leaves in a bowl and add the mint and peas, squeeze some lemon juice over the salad and a drizzle fo olive oil to make it shine.
- Toast your almond flakes lightly and sprinkle on top of your salad before you serve.