BBQ bream with coriander and basil butter
Make the most of barbecue season with this simple summer recipe. Sea bream is stuffed with aromatic lemongrass and ginger, then grilled over the coals until the skin is crisp and blistered. Served with a drizzle of coriander and basil butter, this dish makes the perfect centrepiece for your barbecue spread.
Ingredients
Metric
Imperial
- 2 sea bream, gutted and scaled
- ginger, a few slices
- 2 lemongrass stalks, bashed
- flaky sea salt, as needed
- 1 lemon, sliced
- 1 lime, sliced
- oil, for cooking
- 100g of salted butter
- 1 handful of coriander leaves, finely chopped
- 1 handful of basil leaves, finely chopped
- juice of half a lemon
Method
Set up the barbecue for direct cooking
Stuff the ginger and lemongrass inside the cavities of the fish. Make several slashes in the sides of each fish and season with sea salt. Top with the lemon and lime slices
- 2 sea bream, gutted and scaled
- ginger, a few slices
- 2 lemongrass stalks, bashed
- flaky sea salt, as needed
- 1 lemon, sliced
- 1 lime, sliced
Oil a piece of kitchen paper, then use tongs to rub this lightly over the grill bars (you don’t want oil to drip, but just to oil the grates)
- oil, for cooking
Place the whole fish onto the grill and allow to cook until the skin of the fish naturally releases itself from the grill – this will take 4-5 minutes. Don’t try to move the fish before it releases itself as the skin will stick
Turn the fish over and cook the other side until the internal temperature of the fish reaches 63°C
Melt the butter in a small saucepan
- 100g of salted butter
Add the herbs and lemon juice and mix
- 1 handful of coriander leaves, finely chopped
- 1 handful of basil leaves, finely chopped
- juice of half a lemon
Serve the fish with the herb butter poured over
Brought to you by
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
