Preheat the barbeque. Lay out tin foil and parchment paper, double the size of the sea bass.
Place the fish in the centre of the foil bag. Score the skin 3-4 times down to the bone and stuff with the thyme. Scatter over the rainbow carrots and baby beets, mussels, clams, dried chilli, Prosecco, new potatoes, roasted garlic, butter, olive oil and season with salt and pepper.
Wrap up the bag and seal tightly. Place the bag on the side of the barbeque (not the centre), so that it cooks slowly and evenly.
Cook for 40 minutes. To check if the fish is fully cooked, gently pull the fins closest to the head. If they come out clean and easily then the fish is fully cooked.
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