Barbecue whole sea bream

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

Featured in:
August 2013
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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.

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Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️Here are the key things residents need to know:• New household food waste collections will start rolling out in phases from January and February 2026• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home• The leaflet explains how the service works, what can go in your caddies, and when collections will start• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more• The service is part of the Government’s Simpler Recycling changes• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.#LincolnshireRecycles #FoodWaste #Recycling #EnvironmentAct2021 ... See MoreSee Less
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