Barbecued black bream with fennel and lemongrass

Name: Barbecued black bream with fennel and lemongrass
Total time: 20 min
Ingredients: 4 sea bream, each weighing 500g, scaled, cleaned and gutted (ask your fishmonger to do this); 2 sticks of lemongrass, finely sliced; 3 fennel, 2 finely sliced, 1 halved lengthways; 1/2 bunch of dill, roughly chopped; 200g of samphire; 4 star anise; 3 lemons, 1 finely sliced and 2 cut in half; 1 banana leaf; 1 red chilli; olive oil; sea salt

by Adam Byatt

Item 1 of 1

Main
easy
4
20 minutes

★ ★ ★ ★ ★

Not yet rated

Adam Byatt keeps barbecuing fish simple with this delicious bream recipe, adding a slight Asian twist with fragrant lemongrass. The fish is cooked wrapped in a banana leaf and layer of foil to steam the fish, thus keeping it really moist and full of flavour. You can buy banana leaves in specialist Asian shops or online, or use a layer of baking paper inside the foil instead.

First published in 2015

discover more:

Related Recipes

Great Italian Chefs

Spaghetti alla telline – spaghetti with wedge clams

Spaghetti alla telline – spaghetti with wedge clam...

by Daniele Usai

Great Italian Chefs

Cuttlefish and peas

by Daniele Usai

Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle

Red grapefruit and mango press, ginger ice cream, ...

by Frances Atkins

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

Grilled fillets of sea bass with herb risotto, roa...

by Martin Wishart

Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears

Pan-fried lamb sweetbreads with pea purée, sous vi...

by Sean Hope

Ingredients

Metric

Imperial

4 sea bream, each weighing 500g, scaled, cleaned and gutted (ask your fishmonger to do this)
2 sticks of lemongrass, finely sliced
3 fennel, 2 finely sliced, 1 halved lengthways
1/2 bunch of dill, roughly chopped
200g of samphire
4 star anise
3 lemons, 1 finely sliced and 2 cut in half
1 banana leaf
1 red chilli
olive oil
sea salt

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Barbecue

Method

Mix together the lemongrass, fennel and dill in a bowl with a drizzle of olive oil

2 sticks of lemongrass, finely sliced
3 fennel, 2 finely sliced, 1 halved lengthways
1/2 bunch of dill, roughly chopped
olive oil

Cut out 4 large squares of tin foil, each piece should be roughly 4 times the size of each fish. Cut the banana leaf into 4 and a piece on top of each foil square

1 banana leaf

Place a fish into the centre of each leaf, then stuff the cavity of each fish with a star anise and some of the lemongrass and fennel mix. Top each fish with 3 lemon slices and season with salt

4 sea bream, each weighing 500g, scaled, cleaned and gutted (ask your fishmonger to do this)
4 star anise
1 lemon, finely sliced
sea salt

Tightly wrap each fish first in the banana leaf, then in the foil until fully enclosed and sealed as a thin package

Place the parcels on a medium hot barbecue and cook for 12 minutes, turning over after 6 minutes. At the same time, char the lemon halves and fennel bulb halves on the barbecue. Add the samphire to a pan of boiling water to quickly blanch, then dress with a little olive oil and the chilli slices

200g of samphire
1 red chilli

When the fish is cooked through (to check, press down gently on one of the parcels, it should give way easily) unwrap and discard the foil. Carefully remove the head and bones and flake the flesh onto plates (or you could leave them whole in the banana leaves if preferred). Serve with a charred lemon half, some of the fennel and samphire and a drizzle of olive oil

First published in 2015

DISCOVER MORE:

Adam Byatt

Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

After something else? Take a look at what's new and get inspired.

Search by ingredient, dish or cuisine