Seabass with roast vegetables
A simple fish dinner that you can throw on a BBQ or stick under the grill. Perfect for summer evenings and weekends.
Ingredients
For the vegetables
- 2 beef tomatoes
- 2 long green peppers
- 1 aubergine
- 2 garlic cloves, crushed
- ½ small red onion, finely chopped
- handful dill, leaves roughly chopped removed, stalks reserved
- handful coriander, leaves roughly chopped removed, stalks reserved
- handful basil, leaves roughly chopped removed, stalks reserved
- ½ tbsp sunflower oil, plus extra for drizzling
- 2 tbsp apple cider vinegar
- salt and freshly ground black pepper
For the sea bass
Method
To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Lightly oil the tomatoes, peppers and aubergine and arrange the on the hot barbecue (or place under a hot, preheated grill). Cook until charred all over and starting to collapse, turning occasionally.
Put the vegetables into a large bowl, cover with cling film and set aside to sweat for 10 minutes. Remove and discard the core and seeds from the peppers, then remove and discard the tomato and aubergine skins. Roughly chop all the vegetables and return them to the bowl. Add the garlic and red onion, then toss with the oil and vinegar. Stir through the herbs and season well with salt and pepper.
To make the seabass, mix together the reserved herb stalks, tarragon and lemon thyme. Scrunch them up in your hands to release the oil, and then finely chop. Stuff the fish with the herbs and place on two layers of kitchen foil. Wrap the fish up in the foil and place on the barbecue for 10 minutes.
Carefully open up the foil and spoon in the vegetables. Serve with crusty bread.