Lovely fresh sea bream from the fish monger at the local market. Gutted and cleaned. Cavity stuffed with garlic, parsley, and lemon. Sides scored three times. Seasoned with salt and pepper.
Grilled over charcoal in my old Argos Home Drum Charcoal BBQ.
Served with salsa verde and crushed new potatoes (new potatoes, steamed, then crushed and roasted low with a little olive oil - they’re kind of a midway between mash and roast potatoes). And a cheeky rosé Sancerre
Done!
