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Barbequed seabass | Milkbottle

Barbequed seabass

Down to the Sea
Perfect for a summer dinner party, serve with chilled white wine or rosé.

Barbequed seabass, couscous salad with preserved lemon dressing and pistachios & roasted tomatoes

Recipe
Barbequed whole seabass with lemon
4x 450-500 gram cleaned sea bass
4 lemons finely sliced
4 tsp olive oil
4 sheets of foil, to wrap the fish in
Light the barbeque about 30 minutes before you are ready to cook and let it burn down to a medium hot temperature.
Place each fish on a piece of foil, cover with lemon slices, drizzle with a teaspoon of olive oil and tightly seal.
Barbeque the fish for 6-8 minutes on each side until cooked through.
Take care when opening the foil parcels, as hot steam will escape.
Serve with the couscous salad the roasted tomatoes and spicy harissa sauce.
Recipe
Pan roasted tomatoes
1kg vine ripened tomatoes
3tbsp olive oil
sea salt
Preheat oven to 200c /400f/Gas 6.
Wash the tomatoes and place in a roasting pan lined with parchment paper.
Drizzle with olive oil and a sprinkle of sea salt.
Roast tomatoes for 15 –20 minutes, until just bubbling in their juices and beginning to wilt.
Recipe
Couscous Salad
250 g couscous
1 large handful mixed herbs (such as parsley, coriander, mint and chives), chopped
3 spring onions finely sliced
180 grams shelled pistachios, coarsely chopped

Preserved lemon dressing:
1/2 a preserved lemon, rind only, rinsed and finely chopped
zest and juice of 1 lemon
125 ml olive oil
3 tablespoons white balsamic vinegar
cracked pepper and sea salt to taste
Cook the couscous according to packet instructions.
Cool to room temperature and set aside.
To make the dressing, combine all the ingredients in a glass jar with a tight fitting lid, and shake vigorously to combine and set aside.
To assemble the salad, place the couscous in a large bowl, add the herbs, spring onion and chopped pistachio nuts and toss to combine.
Drizzle with the preserved lemon dressing.

Image: Mikkel Vang via Taverne Agency, recipe: ???

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