A colourful dish packed with goodness, perfect grilled on the BBQ or cooked in the oven.
Freshly Ground Black Pepper
Extra virgin olive oil
Assortment of Mediterranean vegetables - 100g of each E.g. Red Onion, Tomatoes, Garlic, Courgette, Peppers, Aubergine
1kg Red Potatoes
Slice open the fish and drizzle with olive oil and season with sea salt and freshly ground black pepper.
Thinly slice the potatoes and your choice of assorted Mediterranean vegetables into circles.
Stuff the seabass with the vegetables, layering the potato between different slices. Add a sprinkle of rosemary to finish.
Lightly oil the BBQ grill rack and add the stuffed fish. Turn the fish frequently until cooked thoroughly, approximatley 20 minutes.
Alternatively, wrap in foil and bake in the pre-heated oven at 220oC/Fan 200oC/Gas mark 7 for 25-30 minutes. The fish is cooked thoroughly when reached 72oC and the flesh flakes easily with fork.
These are guidelines only, as cooking appliances vary.