Sometimes there is no point in spending hours with marinades and rubs trying to enhance the natural flavours of fish or meat. Sea bass (robalo), for example, is an Algarvean delight which stands alone in flavour, so here’s a KISS (Keep It Simple Stupid!) recipe.
A whole sea bass barbecued to perfection is a great summertime dish. The bones help to add flavour and moisture to the flesh, while getting the amazing grill lines on the glistening skin make the fish wonderfully presentable when served simply with some green veggies or salad.
The fish can be oiled, seasoned and added to a fish basket prior to cooking (this helps to keep the fish in one piece and stops any stuffing falling out) but the sea bass can also be added directly to the barbecue.
My least favourite way of cooking is to wrap the whole sea bass in foil prior to cooking – this helps to steam the fish, which keeps the flesh moist, but keep in mind that this method will not produce crispy skin or as much smokiness from the barbecue.
If adding the fish directly to the barbecue, try threading a skewer through the belly of the fish to keep any stuffings securely in place.
1. When buying the sea bass, ask the fishmonger or supermarket to gut and scale the fish. Remove the head if desired. Slash the flesh about 3-6 times down both sides of the body – depending on the size of the fish.
2. Sea bass should be stuffed in the cavity simply with lemon, garlic and your choice of fresh herbs. My personal favourite is dill.
3. Rub oil and salt all over the fish and add to an oiled fish basket (or wrap in silver foil). Alternatively, place directly onto the barbecue (a clean barbecue will help to stop the fish from sticking)
4. Cook the fish for 6-7 minutes on each side. The fish is cooked when the flesh comes easily away from the bone
So simple but so good. Enjoy!
Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos