Barbecued Sea Bass with Courgette in the Garden | Thomas Straker

I’m all about that Bass. Robust, flavoursome and best friends with the humble courgette. Harry said this was the best thing I’ve made. This is a ridiculously easy way of developing beautiful textures whilst you crack open the chablis and the pack of airport carton Camel blues with continental health warnings.

MISE EN PLACE

1 Sea Bass, Gutted and Cleaned
2 Courgettes (Mix and Match colours for extra plating swag)
2 Cloves of Garlic, Sliced
1 Whole Red Chilli
1 Bunch Fresh Basil
1 Lemon
Olive Oil
Fine Salt
Pepper
Booze and Cigs (Optional)

INSTRUCTIONS

Take the head off the sea bass by cutting across from behind the gills to the top of the spine. Crack the pin bones along the spine on either side and carefully slice along where it meets the skin, stopping just before the fin ray support bone at the bottom. The bass will open up in a butterfly. With scissors, snip along the connecting tissue and radial cartilage to take out the backbone. Slide your knife under the ribcage at the ends and slice under, down to the edge of the fish to remove it on either side. There will be some fatty segments on either side for you to trim off; this is also an opportunity to get that presentation looking top-notch. Remove the pin bones carefully with tweezers.

Fry the garlic in plenty of oil on a medium heat, and soften them. We’re looking to bring out the jammy sweetness rather than crisp them up. Salt the skin of the chilli and chuck it on the barbie, moving down to the coals once the skin starts to crisp up. Burn the living daylights out of it so the skin slips right off. Slice the courgettes and chuck them in with the garlic when ready.

Season your barbecue with a tea towel doused in olive oil to make it less sticky. Dry the sea bass skin and add oil and fine salt, then lay on the barbie skin-down on a medium-high heat with no flames licking up. Salt and oil the underside. In a shallow resting tray, combine a good amount of olive oil with some lemon zest and leave aside. Skin the chilli when ready and slice it crossways, chop through the basil, making sure not to bruise it, then combine both in the courgette pan once they’ve wilted. Mix well. You can probably tell by now that you’ve just done something spectacular. Warm a large plate. When the skin has crisped up, move the fish to the resting tray, then flip to skin-up, and move to a low heat.

Plate up the courgettes first, then a half squeeze of lemon then lay the bass down, front side first, and pour the resting juices over the top. Serve with the other half of the lemon.

TIMESTAMPS
00:00 - Intro
00:19 - Fish Prep
05:21 - Courgettes
08:57 - Barbie Time
11:07 - Elevation Station
14:18 - Smoke Break
14:59 - Finishing Touches
15:58 - Assembly

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