Grilled sea bream with tarragon and lemon
Fragrant fish with a delicate flavour. Quick to prepare and cook.
Fish & seafood
sea bream, gutted
sprigs fresh tarragon
TURN THE GRILL ON TO HIGH
Rinse the fish under the tap and place in an oven dish. With a sharp knife, make a couple of diagonal slits on each side of the fish.
Peel the garlic clove. Wash the tarragon sprigs. Crush the garlic, tarragon and peppercorns together with the oil, salt and lemon juice to form a paste. A pestle and mortar is ideal for this job.
Hold a tea strainer or small sieve over the fish. Pour in the paste so the liquid drizzles over the fish.
Take the remaining garlic and tarragon pulp and stuff it into the fish.
Place the dish under a hot grill and grill for 6-7 minutes on each side. The fish is done when the skin pulls away easily.
Fish is so quick to prepare and cook. It only takes the addition of a few extra simple ingredients to make it something really special. Easy!