Tom Kerridge's Whole Barbecued Seabass Supper Recipe | Food Network UK

Ingredients

• 1.6 2kg seabass, scaled and gutted
• 40ml olive oil
• flaky sea salt
• 1 lemon, cut into wedges
• 6 sprigs of rosemary
• 6 bay leaves
• SAUCE VIERGE
• 6 x plum tomatoes skin and seeds removed, cut into a ½ cm dice
• 1 tsp coriander seeds, toasted and lightly crushed
• 2 garlic cloves, grated
• 100ml extra virgin olive oil
• 2 tbsp chervil, finely chopped
• 1 tbsp flat leaf parsley, finely chopped
• 8 pitted black olives, finely chopped
• ½ lemon zest and juice
• GRILLED BROCCOLI
• 250g purple sprouting broccoli
• 2 tbsp olive oil
• 4 chopped anchovies
• 1 tsp flaky salt