Smoked Sea Bass Cookout

Updated at: Thu, 17 Aug 2023 12:18:02 GMT

Step 1

Remove the stalks and de-seed the bell peppers. Chop the bell peppers, courgette and tomatoes into chunks. Peel the banana shallot and cut into rings, then peel and mince the garlic. Cut the bacon into strips. Peel the round shallots and the new potatoes and blanch both briefly. Cut the lemons into thin slices.

Step 2

Make roughly seven diagonal cuts into one side of the sea bass and fill the slits, alternating thyme and a slice of lemon. Divide the chopped, blanched vegetables, the remaining slices of lemon, the bacon, the mushrooms and the rosemary across two large sheets of aluminium foil. Sprinkle with olive oil and white wine, season with pepper and salt, then meticulously fold the foil closed.

Step 3

Hang the sea bass from the smoker hooks over the and close the lid. Smoke the fish for approximately 10 minutes.

Step 4

Put the vegetables in foil in the smoker underneath the hanging fish to and cook with the lid closed for 5-6 minutes until tender.

Step 5

Remove the hanging fish and the vegetables in foil. Carefully remove the skin from the sea bass, loosen the fillets and season with pepper and salt. Open the foil-wrapped vegetables (be careful of the hot steam) and share the vegetables between the plates. Put the sea bass filet on top and garnish with water cress.

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