Roasted sea bass with herb salsa
Recipe
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20 minutes
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45 minutes
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65 minutes
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4 persons
Want to cook a whole fish on your kamado? It’s much easier than you may think. This delicious fish recipe for roasted sea bass from the Big Green Egg is proof of that. Sea bass is known for its firm, succulent white flesh with a delicate texture. Make things easier for yourself by asking your fishmonger to remove the scales and clean it for you. If the fishmonger doesn’t have a fresh sea bass weighing about 1 kilogram, you can also opt to use two smaller sea bass for this recipe. You’ll need to shorten the cooking time, so be sure to pay attention to the core temperature indicated in this recipe.
INGREDIENTS
Sea bass
- 1 sea bass of approx. 1 kg, scaled and cleaned
Salsa
- 2 cloves of garlic
- 1 wedge of preserved lemon
- 2 cm red Spanish chilli pepper
- 1 bunch of flat-leaf parsley
- 1 sprig of tarragon
- 1 sprig of basil
- 100 ml olive oil
- 4 green olives, pitted
- 4 anchovy fillets
- 1 tbsp mustard
- 1 tbsp capers
- ½ tsp onion powder
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 180°C using the heat shield topped with a drip pan and the stainless steel grid.
- Meanwhile, for the salsa, peel the garlic and chop the cloves in coarse pieces. Remove the flesh from the wedges of preserved lemon, discard it and chop the peel in coarse pieces. Remove the stem and seeds from the chilli pepper. Pick the leaves off the sprigs of parsley, tarragon and basil.
- Put all the ingredients for the salsa in the chopper of a hand blender and blend to a nice salsa. Add salt and pepper to taste and set aside.
- Remove the dorsal and ventral fins from the sea bass. Wash the fish, including the abdominal cavity, under cold running water and pat dry with kitchen paper. Slice the skin of the sea bass on both sides every 2½ centimetres, to about 1 centimetre deep. Place the sea bass on the Half Perforated Grid. Set half of the salsa aside to serve later with the roasted sea bass. Rub the other half of the salsa onto both sides of the sea bass, as well as into the incisions. Sprinkle with salt and pepper to taste.
METHOD
- Place the perforated grid with the sea bass on the grid of the Big Green Egg. Close the lid of the kamado and roast the sea bass for about 40 minutes until it reaches a core temperature of 60°C; you can measure this with a core thermometer. The fish will continue to cook to a core temperature of about 62°C.
- Place the roasted sea bass on a plate and serve with the salsa you set aside.
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