Barbecue bass in a bag

G.P.T Smokehouse chef Jack Scarterfield indulges his love of seafood with a super-easy barbeque all-in-one dish – and no washing up! gptbath.com

Yields4 Servings
 1 line-caught wild sea bass fillets (1.4 kg) handful of fresh thyme 8 baby rainbow carrots (washed and peeled) 8 baby beetroot (washed and peeled) 400g mussels (cleaned) 400g clams (cleaned) 1 tsp crushed dried chillies 1 glass prosecco 600g baby new potatoes (boiled until tender) 1 bulbs garlic (roasted) 50g salted butter 50ml extra virgin olive oil (plus extra to serve) ½ lemon
1

Preheat the barbeque.
 Lay out tin foil and parchment paper, double the size of the sea bass.

2

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.

3

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.

4

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.

5

Squeeze with lemon and season with sea salt and a drizzle of olive oil. The juice from the shellfish, butter and Prosecco will make a beautiful sauce, so don’t forget to drizzle over the fish! Serve immediately.

CategoryCuisine

Ingredients

 1 line-caught wild sea bass fillets (1.4 kg) handful of fresh thyme 8 baby rainbow carrots (washed and peeled) 8 baby beetroot (washed and peeled) 400g mussels (cleaned) 400g clams (cleaned) 1 tsp crushed dried chillies 1 glass prosecco 600g baby new potatoes (boiled until tender) 1 bulbs garlic (roasted) 50g salted butter 50ml extra virgin olive oil (plus extra to serve) ½ lemon

Directions

1

Preheat the barbeque.
 Lay out tin foil and parchment paper, double the size of the sea bass.

2

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.

3

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.

4

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.

5

Squeeze with lemon and season with sea salt and a drizzle of olive oil. The juice from the shellfish, butter and Prosecco will make a beautiful sauce, so don’t forget to drizzle over the fish! Serve immediately.

Barbecue bass in a bag