How To Make BBQ Sea Bass With A Pepper & Tomato Ragout

Step 1: You will need...

Step 2: Prepare the barbecue

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.

Step 3: Prepare the fish

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.

Step 4: Make the ragout

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.

Step 5: Season the sea bass

Drizzle olive oil over both sides of the sea bass and sprinkle with rosemary, thyme and the red chilli flakes. Finally, season with salt.

Step 6: Barbecue the fish

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.

Step 7: Finish the ragout

If the ragout is cold, warm it up again on the hob, add the parsley and the basil and mix well.

Step 8: Make the dressing

In the small bowl mix the lemon juice, lemon zest and the remaining olive oil.

Step 9: Serve

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.