INGREDIENTS
- 1 Sea Bass about ½ kg cleaned with guts gilts and scales removed which is normally a portion
- 1 Tomato sliced
- ½ an Onion sliced
- 2 cloves of Garlic
- 50g of Monks Beard
- 50ml Olive Oil
- 10g of Salt
- Fresh Pepper
- Thick Butchers Twine
- Fresh Black Pepper
- Start by rubbing the olive oil all over the fish and in the belly and then salt and pepper the fish all around nice and evenly.
- Then add in the belly the tomato, monks beard, garlic, onion and with a knife make small incisions on the belly and carefully and not super tight make a knot in the bottom and pass the butchers twine like in the pictures.
- Have your fire set and make sure your charcoals are “set” so I thick layer of burned charcoal is done.
- Grill the fish over medium heat on the grill for 6 minutes each side or until you got a nice bubbly crispy skin and serve.
