We bought a line caught sea bass from Fowey Fish with the assurance that it had been caught just off the Fowey coast. The flesh was firm, almost stiff and almost begged to be herbed and steamed in a parcel.
Simply sprinkle inside and out with salt and pepper and scatter thyme, marjoram and lemon zest. Trickle with olive oil and then wrap the fish in two layers of foil but leave a gap so you can pour in a glass of white wine.
Place the parcel on the BBQ and cook over hot coals for around 10 minutes per side. This timing clearly varies depending on how hot your coals are and the size of your fish. (We ate the fish in two sittings, side by side. Party because we were famished and also because we didn't want the other top side to get cold or overcook).
The flesh was moist, flaky and fragrant with herbs and pearly white. Cous cous with grilled courgettes, aubergines and tomatoes was a great accompaniment. As was a bottle of very cold Muscadet.
But the highlight was watching a well paunched man walking along with his washing up make a detour to follow where the nice smell was coming from. This dish is super simple, but it's a great way of doing justice to spankingly fresh fish.