- 2 sea bass
- 6 scallops
- 20g thyme
- Garlic, crushed
- 1 lemon
For the courgettes and baby potatoes
- 140g baby potatoes
- 1 courgette
- 15g flaked maldon sea salt
- 10g black pepper
- For the tomatoes and samphire
- 4ml extra virgin olive oil
- 6g slice peeled garlic
- 250g mixed colour cherry tomatoes
- 25g samphire
- 2g salt
- 4g pepper
- ½ lemon, juice only
- Get the grill hot with the charcoal and dress the sea bass in a little olive oil and
season salt and pepper. Place the fish directly on the grills and once cooked on
the first side turn and cook on the other side. Five minutes on both sides on
medium heat will be perfect for a sea bass 300g to 400g. Place some thyme,
crushed garlic and slice of lemon in each fish.
- Flatten out the charcoal and season the scallops with a little olive oil and butter
and some salt and pepper, place the shell directly on the charcoal and cook the
scallops for 4 minutes. Turn the scallops during the cooking progress.
- Slice the courgettes and season in some olive oil and salt and pepper. Place
directly on the grills until nice and soft and once have beautiful grill marks on
both sides. Take off and let cool.
- Place the baby potatoes on the grill and cook. Season in oil and salt and pepper.
- Heat the pan on the grill and place a small amount of the oil inside with the
garlic sliced. Once nice and golden brown add the cherry tomatoes and let them stew down and let the juice of the tomatoes become the sauce, add the samphire
to the tomatoes.
- Serve the baby potatoes, courgettes and the mixed tomatoes with the fish.
Recipe by John Relihan
Buy the freshest fish you can – if you are near market go see your fisherman.