Friday, March 20, 2009

Char-grilled Bream


2 small sea bream - scaled, gutted, trimmed and cleaned
2 slices lemon
2 bay leaves
salt and pepper

4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme


Using a sharp knife, cut 2-3 deep slashes into the bodies of both fish in order to help them fully absorb the flavour of the basting sauce.

Place a slice of lemon and a bay leaf inside the cavity of each fish. Season inside the cavity with salt and pepper.

In a small bowl, mix together the ingredients for the baste using a fork. Alternatively, place the basting ingredients in a small screw-top jar and shake well to combine.

Brush some of the baste liberally over the fish and place them on a rack over hot coals. Barbecue (grill) over hot coals for 20-30 minutes, turning and basting frequently.

Transfer the fish to a serving plate, ready to serve.

Source: Barbecue and Salads For Summer

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