Barbecued Clementine and Ginger Sea Bream

We have been super lucky with the weather recently, and sunshine can only mean one thing – alfresco dining (or leek and potato soup if you’re as weird as I am). After a rather boozy weekend we felt the need to end it with something healthy, summery and super delicious; and seabass was top of our list. The recipe is great on the barbecue, along with some griddled peppers, barbecued new potatoes and heaps of fresh salad. If you are not so lucky with the weather this recipe will also work well in the oven, so there really are no excuses not to give it a try.

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Serves 1

–          1 sea bream – gutted and scaled

–          1 clementine (or small orange equivilant) – finely sliced

–          1 thumb size piece ginger – peeled and sliced

–          Handful coriander

–          Splash olive oil

–          Salt and pepper

Take a couple of the clementine slices and place in the belly of the fish, along with 1/3 ginger and the coriander

Place 3 slits along each side of the fish and rub over with salt, pepper and the oil

Lay out a sheet of foil and place 2 slices of clementine and 1/3 of the ginger on the sheet.

Lay the fish on top and cover with the remaining clementine and ginger.

Wrap the foil so the fish is well sealed and cook on a hot barbecue for 15 minutes, this could take less or more time depending on the heat so make sure you open the foil to check it after ten minutes.

Serves with some barbecues new potatoes and heaps of fresh salad.

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