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.
5 comments:
I love the theatre of cooking something in a parcel as well - everyone loves a parcel whether it is in the post or in this case - on the BBQ!
I think this is the best way to cook seabass. I like it baked in a salt crust too though and I always keep meaning to do steam it and then pour a sizzling oil of chilli, spring onions and ginger over it like the Chinese do. At least, I think they do.
Dear Jonathan,
Great blog!!
Please visit my blog http://chefstales.wordpress.com/ and see if it is something that you would be willing to be linked too.
I was born in Harrogate and am currently working in Penang, Malaysia.
I will of course reciprocate.
Warm regards,
Mike
Hi Jonathan, it was lovely to see you at the Wahaca do last Thursday and finally meet you. I have followed your blog for a while and bought Diana Henry's Gatropub book from reading your writing. I read your posting on MsMarmiteLover, wittily written and quite entertaining. Luiz @ The London Foodie
@Gourmet Chick - Parcels are definitely the way forward. I still haven't tried the spaghettie parcel though, but will do soon.
@Helen - It seems to work really well for sea bass. You've just got me very excited about sizzling oil, chilli, spring onions and ginger. Next time.
@Chefstales - nice to hear from you Mike and good luck with your blog.
@The London Foodie - it was great to meet you too Luiz. Glad you like the Diana Henry book. We rarely travel around the UK without consulting it first!
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