Ingredients

  • 4 IOW tomatoes sliced
  • A few capers
  • Stoned olives
  • 2 x 200g seabass fillet  scored
  • Few sprigs  oregano
  • Drizzle of olive oil
  • Salt and pepper
Salsa Verde
  • 1 small bunch basil picked and chopped
  • 1 clove garlic, peeled and crushed
  • 2 tbs small capers
  • 1 small bunch parsley, chopped
  • 4 anchovies, chopped
  • 1 lemon, juice and zest
  • 50ml olive oil

Method

Print Recipe

Heat a BBQ until hot and they coals are white.

Place a sheet of tinfoil onto the board pop all the ingredients in then place another sheet of foil on top. Seal up, pop onto the rack and cook for 4 to 5 minutes.

Chop all the ingredients together for the verde, open up the parcel then spoon the verde on top.

Ingredients

  • 4 IOW tomatoes sliced
  • A few capers
  • Stoned olives
  • 2 x 200g seabass fillet  scored
  • Few sprigs  oregano
  • Drizzle of olive oil
  • Salt and pepper
Salsa Verde
  • 1 small bunch basil picked and chopped
  • 1 clove garlic, peeled and crushed
  • 2 tbs small capers
  • 1 small bunch parsley, chopped
  • 4 anchovies, chopped
  • 1 lemon, juice and zest
  • 50ml olive oil

Method

Heat a BBQ until hot and they coals are white.

Place a sheet of tinfoil onto the board pop all the ingredients in then place another sheet of foil on top. Seal up, pop onto the rack and cook for 4 to 5 minutes.

Chop all the ingredients together for the verde, open up the parcel then spoon the verde on top.

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