Roasted red pepper & pesto dressing
Add texture to your meal by keeping this roasted red pepper & pesto dressing chunky. It works beautifully with our barbecued fish with lemon & rosemary
Barbecued fish with lemon & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 medium sea breamsor sea bass (about 600g each), or 4 mackerel, scaled and gutted (remove the fins and heads, if you prefer)
- handful of rosemary sprigs
- 2 lemons1 finely sliced, 1 halved
- 2 tbsp olive oilplus extra for drizzling
Nutrition: Per serving
- kcal425
- fat27g
- saturates6g
- carbs2g
- sugars1g
- fibre1g
- protein44g
- salt0.4g
Method
step 1
Light the barbecue – you want an even layer of ashen embers for medium heat. If you have a gas barbecue, set it to medium. Season the fish cavities with salt and pepper, then stuff with most of the rosemary sprigs and lemon slices. Brush or rub the fish skin with the olive oil and season well with sea salt flakes. If you have a fish cage, lay the fish inside with the remaining lemon slices and rosemary sprigs and place on the grill. Alternatively, scatter the lemon slices and rosemary sprigs directly over the grill and lay the fish on top (see tip below for cooking indoors).
step 2
Cook the fish for 8-10 mins on each side until the skin is lightly charred and blistered, and the fish is cooked through. While it is cooking, put the lemon halves cut-side down on the grill and cook until char marks appear. Serve the fish drizzled with extra oil with the charred lemons for squeezing over.
