Barbecued Black Bream with Fennel and Lemongrass

Name: Barbecued Black Bream with Fennel and Lemongrass
Ingredients: 1 banana leaf; good-quality olive oil; sea salt; 4 star anise; 4 x 500 g black sea bream (or, even better, gilthead bream when in season); 2 stems lemongrass; 4 x 500 g black sea bream (or, even better, gilthead bream when in season); ½ bunch dill; 2 heads fennel

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

You might think barbecuing fish is difficult, but actually it just comes down to keeping the fish moist and packed with strong flavours (in this case, using an outer casing to create steam), and slowing down the ferocity of the heat. Stick to smaller fish that can be cooked whole on the bone and retain their moisture.

Ingredients

4 x 500 g black sea bream (or, even better, gilthead bream when in season)
2 stems lemongrass
2

Fish course
Gluten-free
Pescatarian

Method

Preparation

When you buy the bream, ask the fishmonger to scale the fish, remove the guts and clean the gills. Finely slice the lemongrass and fennel and roughly chop the dill tops. Mix these together in a bowl with a splash of olive oil. Cut 4 sheets each of foil and parchment paper measuring four times the size of the fish.