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| 2 | Farmed Seabass, 300 grams, ...or... |
| 4 klein | Red Mullet, gutted, scales and fins removed |
| 1 | Unwaxed lemon, thinly sliced |
| 1 Packung | Fresh dill or thyme |
| 2 Esslöffel | olive oil |
| | salt |
| | black pepper freshly ground |
| 1 Packung | Vine Leaves (if not available use foil) |
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1. Wash the fish thoroughly and dry with kitchen paper. Push some lemon slices and herbs into each belly cavity and sprinkle with oil and seasoning.
2. Rub the outsides of the fish with oil, sprinkle with seasoning, then wrap in vine leaves (or foil) to cover completely. Leave in a cool place.
3. Lightly oil the barbecue grid. Cook small fish on it for about 5 minutes each side; seabass take 15-20 minutes, turning occasionally, until the leaves are charred and the fish feels firm when pressed. When it's cooked, the skin will peel away with the charred leaves and the flesh will be firm and opaque.
Suggested Wine: Tesco White Burgundy
and seasoning. Preparation: 10-15 minutes Cooking: 15-20 minutes Calories/fat per serving: 177cals / 8g Cost per serving: £2 (seabass), £1.15 (mullet)
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