This is such a fast and easy way to cook whole fish and gives it that smoky taste of charcoal grills from Greek Islands faraway. Chunky British Asparagus is the perfect foil under the hot grill, served with lashings of lemon and olive oil this couldn’t be more enjoyable.
You’ll Need (per person)
- 1 medium sea bass or sea bream 250-280g
- half a bunch of chunky British asparagus
- good olive oil
- 1 lemon
- salt and pepper
1. Pre heat your grill to hot, around 220 and place an oven rack on the highest shelf. Grease a baking try or line with tin foil.
2. Rinse the fish and pat dry. Slash the fleshiest part of each side three times, quite deeply. Rub the fish on both sides with salt, including pushing some into the slashes. Lay out on the baking tray with the asparagus, drizzle fish and asparagus with olive oil.
3. Grill for about 3-4 minutes then turn the fish over and grill for another 3-4 minutes. This will create crackle and smoke as the fish chars and the skin blackens. If your grill only stays hot when the door is open, keep it open. The fish is cooked when you insert a knife into the fleshy part of the body and the flesh is white rather than opaque and pinky.
4. Serve with plenty of lemon juice and good olive oil, Greek style.