Category

Ingredients

• 4 Whole Sea Bream
• 2 tbsp finely-grated fresh root ginger
• 4 garlic cloves, grated or crushed
• salt to season
• 6 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp mild chilli powder
• 3 tsp cumin seeds.

Method

Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
Once barbecue or grill is very hot, cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side.
If barbecuing, the cooking time will depend on how hot the barbecue is when you start.

Preparation time

15 minutes

Serves

4

Ingredients

• 175ml/6fl oz extra virgin olive oil
• 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled
• 4 garlic cloves
• 20 cherry tomatoes, quartered
• Handful fresh basil leaves, roughly torn
• 400ml/14fl oz water
• 1 small red chilli, finely chopped
• Salt.

Method

Heat the olive oil in a large, heavy-based frying pan over a fairly high heat.

Add the bream, followed by the garlic, tomatoes, basil and some salt.
Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white.

Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.

Preparation time

25 minutes

Serves

2

Ingredients

• 2x 455g/1lb red bream or red mullet, cleaned and scaled
• 2 tbsp lemon juice
• 2 oranges, peeled and segmented
• 1 cooking apple, peeled, cored and sliced
• 1 tbsp fresh parsley, chopped
• pinch of ground nutmeg
• salt and freshly ground black pepper
• 2 tbsp clear honey
• 3 tbsp olive oil.

Method

Preheat the grill.
Make 3-4 slashes across both sides of the fish and sprinkle with 1 tsp of lemon juice.
In a small bowl mix together 1 tbsp of lemon juice and the oranges, apples, parsley, nutmeg and seasoning.

Fill the fish cavity with the fruit mixture.
Secure with a cocktail stick, if necessary.
Mix together the remaining lemon juice, honey and olive oil.
Line the grill pan with foil and brush with the honey mixture. Place the fish onto the foil and pour over half the honey mixture.

Grill for 8-10 minutes under a moderate heat.
Turn over and place the orange slices into the slashes.
Pour over the remaining honey mixture and grill for a further 6-8 minutes.

Preparation time

25 minutes

Serves

2