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Barbecued Sea Bream
2 lb Black or golden sea bream
150 g Lard
2 Cloves garlic
Salt and pepper
Fresh wild fennel
Pound and chop the lard with pepper, garlic and salt. Deeply score
the side of the fish and spread the lard mixture in the cavities,
adding lots of fresh fennel leaves.
Close the fish and secure the sides of the fish together with two or
three branches of rosemary. Tie with thick string, liberally sprinkle
with olive oil and grill slowly on the barbecue, turning frequently.