How To Make BBQ Sea Bass With A Pepper & Tomato Ragout
BBQ Sea Bass with a Pepper & Tomato Ragout Recipe. A fiery red fish dish that delivers on its promise - serve with a glass of white wine and a sizzling summer sunset! Enjoy our BBQ Sea Bass with a Pepper & Tomato Ragout recipe.
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Step 1:
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You will need...
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2 x 400g fresh sea bass
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2 tomatoes , roughly chopped
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2 roasted peppers , peeled and chopped
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100 g cherry tomatoes
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2 garlic cloves , sliced
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2 Tbsp black olives , pitted and chopped
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½ tsp red chilli flakes
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½ Tbsp rosemary , chopped
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½ Tbsp thyme , chopped
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100 ml olive oil
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the juice and zest of 1 lemon
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1 Tbsp basil , chopped
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1 Tbsp parsley , chopped
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salt and pepper
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1 frying pan
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1 chopping board
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1 sharp knife
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1 pair of tongs
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1 pair of scissors
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1 metal spatula
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2 trays
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1 wooden spoon
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1 spoon
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1 small bowl
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1 barbecue, either charcoal or gas
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1 bottle of water, for dousing flames
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Step 2:
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Prepare the barbecue
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If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.
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Step 3:
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Prepare the fish
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Using the scissors, cut off all the fins from each fish. Remove the head of the sea bass and make a few small cuts on either side of the fish. Place them onto a tray.
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Step 4:
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Make the ragout
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Place the frying pan onto a high heat and add 4 tbsp of the olive oil. Once the oil is hot, add the garlic, chopped tomatoes, cherry tomatoes, peppers and olives. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, before turning the heat off.
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Step 5:
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Season the sea bass
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Drizzle olive oil over both sides of the sea bass and sprinkle with rosemary, thyme and the red chilli flakes. Finally, season with salt.
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Step 6:
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Barbecue the fish
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Place the sea bass onto the barbecue and cook for 5 minutes. After this time, use the tongs to turn them over and cook for a further 5 minutes. Check to see if the fish is ready by inserting a knife at the top of the spine - if the meat is white and it separates easily from the bone, then it is cooked. Transfer onto the tray.
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Step 7:
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Finish the ragout
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If the ragout is cold, warm it up again on the hob, add the parsley and the basil and mix well.
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Step 8:
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Make the dressing
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In the small bowl mix the lemon juice, lemon zest and the remaining olive oil.
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Step 9:
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Serve
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Place the sea bass onto a serving plate and heap the ragout over the top. Finally, spoon the dressing over and serve hot - an excellent alternative to Sunday lunch, particularly in the summer.