- Juice of ½ lemon
- 675g (1 ½ lb) new potatoes
- Charlotte or Jersey Royal
- 2 small onions, peeled and crushed
- 1x 400g (14oz) can chopped tomatoes
- 1 tsp caster sugar
- 1 bunch basil, chopped
- Salt and freshly ground black pepper
- 800g (1 3/4lb) runner beans, topped and tailed
- unsalted butter extra virgin or olive oil
- Heat the bar b q and clean the bars really well.
- Score the whole fish, or fold the fillets nice and neatly, season really well, the rub well with oil.
- Boil the potatoes with a little salt and mint, when cooked, drain really well add a little butter, stir well, then cover with cling film and keep warm.
- Meanwhile, heat 1 tbsp olive oil in a pan. Add the onion and garlic and cook gently until softened and golden, about 10 minutes. Add the tomatoes, sugar, basil and some seasoning, then continue to cooking gently for about 10-15 minutes, or until the liquid has evaporated and the mixture is fairly thick.
- Remove the tough strings from the sides of the runner beans with a sharp peeler. Slice the beans into 7.5cm (3in) lengths, then cut into thin strips and cook in a pan of boiling salted water for about 5 minutes, or until just tender, sprinkle with a little pepper and keep warm.
- Lightly oil the bars of the bar b q and season the fish really well inside and out, cook the fish for 3-4 minutes then carefully turn over. If the fish is dry and oiled well and the bars are oiled the fish will cook and will not stick.
- Spoon a little of the tomato compote into the centre of warmed plates, and sit the bass on top.
- Serve with warm, buttered new potatoes and runner beans.