Monday 18th December 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves
Preparation time: 30 minutes
Cooking Time: 20 minutes

Ingredients
4 whole sea breams about 200-240g each
150ml extra virgin olive oil
The zest of 2 lemons
1 teaspoon of chopped fresh thyme
1 teaspoon of chopped fresh rosemary
1 teaspoon of chopped fresh flat leaf parsley
1 small clove of garlic – chopped
Maldon salt to taste

Ingredients for the Provençal:
1 courgette – diced
1 aubergine – diced
1 red, 1 yellow, 1 green pepper – diced
1 large carrot – diced
1 red and 1 white onion – diced
2 plum tomatoes – diced
2 cloves of garlic – chopped
2 tablespoons extra virgin olive oil
3 tablespoons of chopped mix fresh oregano, tarragon, chives and dill
200ml dry white wine
Salt to taste

Ingredients for the Aioli:
1 roasted yellow pepper – chopped
2 cloves of garlic – chopped
1 teaspoon of Dijon mustard
The juice of 1 lemon
300ml olive oil
Salt and ground white pepper to taste

Share This

Recipe by Ivano de Serio, Head Chef of The Old Bakery

Barbecue whole sea bream, chilled Provençal vegetables with yellow pepper and garlic Aioli

METHOD
To make the aioli: place all the ingredients, apart from the oil, in a blender and blend to paste. Pour in the oil and season with salt and pepper.

Place the oil in a non-stick pan, add the onion, garlic and carrot and cook on medium heat for 3-4 minutes. Add the rest of the vegetables and wet with the white wine, then cook on low for a further 10 minutes. Add the herbs and season with salt if
needed. Chill overnight before serving.

In a small bowl mix the oil, lemon zest, rosemary, thyme, garlic and parsley to make the marinade.

Make sure the barbecue is hot. Gut and wash the fish, do not scale, spread with some oil on both sides and place on the barbecue for 30 seconds each side. Keep turning gently until the backbone comes out clean when you pull it out. Place the fish on a plate and pour over the marinade.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator