- 1 whole sea bass
- juice of ½ lemon
- 675 g new potatoes, Charlotte or Jersey Royal
- 2 small onions, peeled and crushed
- 400 g can chopped tomatoes
- 1 tsp caster sugar
- 1 bunch basil, chopped
- salt and freshly ground black pepper
- 800 g runner beans, topped and tailed
- unsalted butter extra virgin or olive oil
- Heat the bbq and clean the bars really well.
- Score the whole fish season really well, then rub well with oil.
- Boil the potatoes with a little salt and mint. When cooked, drain really well, add a little butter, stir well, then cover with cling film and keep warm.
- Meanwhile, heat 1 tbsp olive oil in a pan. Add the onion and garlic and cook gently until softened and golden, about 10 minutes.
- Add the tomatoes, sugar, basil and some seasoning, then continue to cooking gently for about 10-15 minutes, or until the liquid has evaporated and the mixture is fairly thick.
- Remove the tough strings from the sides of the runner beans with a sharp peeler.
- Slice the beans into 7.5cm (3in) lengths, then cut into thin strips and cook in a pan of boiling salted water for about 5 minutes, or until just tender, sprinkle with a little pepper and keep warm.
- Lightly oil the bars of the bbq and season the fish really well inside and out, cook the fish for 3-4 minutes, then carefully turn over. If the fish is dry and oiled well and the bars are oiled, the fish will cook and will not stick.
- Spoon a little of the tomato compote into the centre of warmed plates, and sit the bass on top.
- Serve with warm, buttered new potatoes and runner beans.
Add ingredients from Vickery TV straight to your favourite online supermarket