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Serves: 2

Mediterranean Baked Seabass

  • Prep Time

    10 min.

  • Cooking Time

    35 min.

  • Method

    Direct / Indirect

  • Prep Time

    10 min.

  • Cooking Time

    35 min.

  • Method

    Direct / Indirect

Ingredients

Meditteranean  Baked  Seabass 346X318
  • 3 Red peppers, deseeded
  • 3 Vine ripened tomatoes
  • Small bunch of basil, finely shredded
  • 2 Seabass, gutted
  • Olive oil
  • Salt & pepper to season

Instructions

    A whole seabass dish accompanied with vine-ripened tomoatoes, olive oil and basil to give a taste of the Mediterranean.

    Great served with new potatoes, fresh bread or a crisp green salad.

    Method:
    • Set your barbecue up for the roasting method.
    • Halve the peppers and then slice again into four pieces. Set all but two pieces to one side. Chop the remaining peppers into small pieces.
    • Quarter the tomatoes. Set all but two pieces aside. Finely chop the remaining tomatoes.
    • Place the two Seabass onto a Weber Style stainless steel grill pan. Brush both sides with olive oil and season with salt and pepper.
    • Stuff the cavity of the fish with the finely chopped peppers, tomatoes and a tablespoon of shredded basil.
    • Finally, scatter the remaining pepper and tomato chunks, along with the shredded basil around the fish and drizzle a little olive oil over the vegetables.
    • Bake for 30 to 35 minutes with the lid closed, until the fish flesh has turned opaque and white in colour.
    • Serve with new potatoes and a side salad.
Ingredients
Instructions

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