Ingredients
- Salt and freshly ground black pepper
- 2 few strands dill, parsley and coriander
- half a lemon
- 1 x 3kg bream or similar fish such as bass or John Dory
- 2 tbsp olive oil
- small glass white wine
- Salad
- 1 Japanese pear (Granny Smith apple okay also) chopped skin on
- I ripe nectarine, chopped skin on
- 1 ripe mango, chopped
- 2 tsp Nam Pla*
- 2 tbsp olive oil
- 4 tbsp dry roasted peanuts
- juice half lemon
- 2 tbsp fresh coriander chopped
- 1 small pomegranate
Method
- Place the dill parsley and coriander into the cavity of the fish then season well with salt and pepper. Add the lemon wedges.
- Place on a double layer of foil, drizzle with a little oil, and then seal the ends well.
- Once sealed, pour in the wine and seal the top a bit like a Cornish pasty.
- Place directly on the pre heated bar b q, or into a pre heated oven 200C gas 6.
- Do not overcook the fish, so I would recommend you check to see if cooked after 10 minutes. You will hear a bubbling from the packet.
- Meanwhile, place prepared fruits into a bowl and then add the rest of the ingredients and mix really well.
- Add salt and plenty of pepper.
- Once the fish is cooked, carefully lift onto a board, open.
- Pour some of the juices into the salad and again mix well.
- When ready to serve, spoon the fruit salad over the fish.
- Gently tap the pomegranate and tear open the skin.
- Sprinkle a few seeds over the fish and serve.
- I tend to remove the fish from the grill or oven when the fish ¾’s cooked and leave to finish cooking in the residual heat. This way you don’t overcook.
- Serve.
Phil's Tips
* Nam Pla is a Thai fish sauce you can try using Worcestershire sauce if you are finding it hard to find.
