by Tonia Buxton
Easy ideas worthy of whole fresh fish are sometimes hard to muster up. This is a fantastically easy way to cook the abundance of sea bream we have in our sea ….or any other catch of the day…special enough for dining with friends and simple enough to cook and linger over, cleaning every morsel away from the bones.
- 4 large fish caught in the sea
- Extra virgin olive oil
- 1 glass capers, soaked in water to remove the salt then drained
- 2-3 spring onions, finely sliced
- 4 tbsp flat leaf parsley finely chopped
- Juice of 1 lemon
- Salt & freshly ground black pepper
- 4 lemons, to serve
Ask your fishmonger to scale, gut and remove the gills from the sea bream. Wash the fish inside and out under running cold water then pat dry with absorbent kitchen paper.
Place a sheet of foil over the grill rack, brush it with olive oil. Preheat the grill to a medium heat.
Now season each fish with salt and pepper, brushing inside and out generously with olive oil. Mix together the capers, parsley and lemon juice then stuff this into the fish cavities. Transfer the fish onto the grill rack and cook the fish for about 10 minutes on each side or until the fish starts to flake away from the bone. Brush occasionally with a little more olive oil.
Carefully lift onto warmed plates, garnish with extra lemon wedges; serve immediately. Good with gigantes beans on the side and a green salad.
Tonia’s tip: Although I love the crispy result cooking fish under a grill, for convenience bake the fish in a hot oven (200’C/ Fan 180’C/Gas 6) for around 20 minutes or until the fish flakes easily away from the bone.