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Grilled Seabass with Bay Leaf Oil, Garlic and Pickled Potato Noodles
Grilled Seabass with Bay Leaf Oil, Garlic and Pickled Potato Noodles
Seafood
Main
45 mins
Fish
Medium
Serves
4

This is a brilliant way to cook a whole seabass. For maximum flavour use a traditional coal fired BBQ, but grilling the fish is almost as good. The pickled potato noodles bring a sweet and sourness that go perfectly with the delicate and subtley smoky fish.

Recipe courtesy of
Ingredients
  • 2 kg seabass whole fish
  • 120 ml of olive oil
  • 30 ml of sunflower oil
  • 4 bay leaves
  • Sea salt
  • 1 garlic clove
  • 1/2 tsp of paprika
  • 3 unit of medium size potatoes/sweet potatoes
  • 450 ml of white vinegar
  • 400 ml of water
  • 280 gr of caster sugar
  • 1 lemon
Method
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Method
  1. Prepare the seabass, opening by the back or like a butterfly, season with salt and pepper. You can also leave whole if you prefer.
  2. Start the fire on the grill with coals and some wood or bake in the oven with full fan at 185C
  3. Peel the garlic and combine it in a pot with both oils and cracked bay leaves. Heat up to 85C then rest on the side, add the paprika and stir.
  4. Peel the potatoes and spiralise them then rinse in cold water.
  5. Prepare the pickle, heating up the water, vinegar and sugar. Once boiling pour over the potato noodles and stir, leave in the container until serving.
  6. Grill the fish to golden crispy skin, then leave to rest skin side up, don't grill it from both sides. If baking, cook until the fish is flaky (around 15 mins)
  7. Place the fish on a serving tray and pour over the olive oil sauce, serve with the potatoes, squeeze some lemon over the fish.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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