Ingredients

• 1.5-2kg whole sea bream, cleaned and descaled (or use 2 smaller breams)
• ½ onion, thinly sliced
• 2 lemons, 1 sliced, 1 halved
• 500g new potatoes, halved and boiled

For the topping

• 2 spring onions, trimmed
• 1 large garlic clove, unpeeled
• 2 red chillies
• 3-5 tbsp olive oil

The recipe serves four people. 

Method

STEP 1

Fire up the BBQ. Season inside the bream and fill with onion and lemon slices.

STEP 2

When the coals are ashen, carefully spread them out in a circle about 30cm in diameter.

For the topping, put the spring onions, garlic, whole chillies and lemon halves, cut-side down, onto the grill. Cook for 10-12 mins, turning halfway, until the veg starts to colour/soften.

STEP 3

Rub a little of the olive oil over the outside of the fish and place on the grill. Note: the oil on the fish skin may start to catch and burn, be careful

STEP 4

Remove the veg and lemons from the grill. Finely chop the spring onions and chillies (remove the seeds if you don’t want it to be too spicy), tip into a bowl and squeeze the garlic from its skin. Squeeze over the barbecued lemon and drizzle with the rest of the oil. 

STEP 5

After 8-10 mins, carefully turn the fish using tongs and a fish slice.

Cook for a further 8 mins, then check the fish is cooked through by pulling a piece of skin away – the flesh should be opaque.

STEP 6

When the fish is ready, remove to a serving plate and pour over the veg topping. Season and serve with the new potatoes. If serving to children, flake the fish onto plates and check for bones.

Allergens – This recipe contains fish.

Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.