Whole sea bass, baked in a foil parcel directly on the embers with sweet fennel and ripe tomatoes. A simple, elegant way to cook fish on the fire.
Ingredients
about 400-500g each
thinly sliced
thinly sliced
roughly chopped
roughly chopped
freshly ground
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smokeandsoil.com/recipes/fire-baked-sea-bass-with-fennel-and-tomato
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Sea bass is an excellent source of lean protein and omega-3 fatty acids, which support heart and brain health.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
40g
protein
15g
carbs
25g
fat
Values are estimates and vary with portion size and preparation.
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A bright, fresh herb and lemon oil to drizzle over grilled dishes.
Prepare the aromatics
Thinly slice the fennel bulb and the garlic cloves. Cut half the lemon into thin rounds and reserve the other half for squeezing. Roughly chop the parsley and dill.
Assemble the parcels
Tear off two large sheets of heavy-duty foil. In the centre of each, create a bed of half the sliced fennel and tomatoes. Season the cavity of each sea bass with salt and pepper, then stuff with the lemon slices, garlic, and most of the fresh herbs.
Seal and cook
Lay a fish on each bed of vegetables. Drizzle with olive oil and scatter over the remaining herbs. Bring the long edges of the foil together and fold to seal, then fold in the sides to create a well-sealed parcel. Place the parcels directly onto the hot embers.
Bake and rest
Cook for 15-20 minutes, carefully turning once with long tongs. The parcel should puff up with steam. Remove from the fire and let it rest for 5 minutes before carefully opening. Serve immediately, squeezing over the reserved lemon juice.
Health Notes
Sea bass is an excellent source of lean protein and omega-3 fatty acids, which support heart and brain health.
Per serving (estimate)
450
kcal
40g
protein
15g
carbs
25g
fat
