Barbecued black bream with fennel and lemongrass recipe
This recipe is perfect for the barbecue. Adam Byatt flavours his bream with fennel, lemongrass and star anise.
Ingredients
- 4 x 500g black sea bream (or, even better, gilthead bream when in season)
- 2 stems lemongrass
- 2 heads fennel
- 0.5 bunch dill
- 1 glug good-quality olive oil
- 1 banana leaf
- 4 star anise
- 1 pinch sea salt
- 4 x 500g black sea bream (or, even better, gilthead bream when in season)
- 2 stems lemongrass
- 2 heads fennel
- 0.5 bunch dill
- 1 glug good-quality olive oil
- 1 banana leaf
- 4 star anise
- 1 pinch sea salt
- 4 x 500g black sea bream (or, even better, gilthead bream when in season)
- 2 stems lemongrass
- 2 heads fennel
- 0.5 bunch dill
- 1 glug good-quality olive oil
- 1 banana leaf
- 4 star anise
- 1 pinch sea salt
Details
- Cuisine: English
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Lay a sheet of foil on the work surface, add a splash of cold water and then place a sheet of parchment paper on top. Cut the banana leaf into quarters and place one-quarter in the centre of the paper.
- Place a fish on top of the banana leaf and put 1 star anise in the cavity with one-quarter of the fennel, lemongrass and dill mix. Season with salt and wrap up tightly. Repeat to make 3 more parcels.
- Place the parcels on the grid of the barbecue over a medium heat and cook for 12 minutes, turning the parcels over halfway. To check if the fish is cooked, remove a parcel and press gently down on the fish – it should give way.
- Unwrap the fish and discard the foil and paper. Serve the fish on the pieces of banana leaf in the centre of the table, with a salad of raw sliced fennel, cherry tomatoes and black olives. A great summer lunch.
Recipes from How To Eat In (Bantam Press) by Adam Byatt, executive chef at Trinity and Bistro Union. For more on Adam, click here.
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