Carrying on with the promise to have as many BBQs as possible and its Bank Holiday weekend. Its just so lovely sitting outside . I think i might be time to buy a Chiminea to keep warm though.
After a stunning time in Lyme Regis last summer I am a convert to fish on the BBQ , Nick had managed to get hold of some Black Bream its a firm white sweet tasting fish thats is fantastic cooked whole and has large easy to remove bones. Caught of the UK coast , Black Bream is also farmed in the UK and Europe. If you are greedy like me one each is plenty.
To cook I descaled the fish, slashed its sides to ensure and even cooking since the fllets were large and rubbed it with salt and pepper , it was cooked with a few minutes on either side . I had gathered some wild watercress its grown nearly a foot high now and whipped up some watercress butter which melts well over warm fish or potatoes
2 handfuls of watercress
1 clove of garlic
Zest and juice of half a lemon
2 tbsp of butter
- Plunge the watercress into a boiling water and drain
- Puree the watercress the lemon , garlic and butter
- Spoon over the cooked fish
We also some asparagus grilled over the BBQ , it gives it a delcious rich woody flavour . Thought we might need a bit of carbs and since I had a cake in the oven I finished the plate of with some roasted new potatoes , just 30 minutes at 180degC with a small dash of olive oil gives these new potaotes and caramlised papery skin and buttery tasting inside.
White wine is traditional with fish , and this is a change from the
Pinot Grigio a Scicilian white wine, it was quite lemony, I prefer
these to the more oaky Chardonnays.
More fish or watercress recipes