Barbecue whole sea bream
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.