Whole sea bass from the Big Green Egg with herb salsa
Have you always wanted to make a whole fish on your kamado? You’ll see just how easy it is with this recipe for roasted sea bass from the Big Green Egg.
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Cooking tools:
- Grill
- Instant-read thermometer
- Cutting board
- Chef's knife
- Mixing bowl
Ingredients
- 1 sea bass of approx. 1 kg, scaled and cleaned
- 2 cloves of garlic
- 1 wedge of preserved lemon
- 2 cm red Spanish chilli pepper
- 1 bunch of flat-leaf parsley
- 1 sprig of tarragon
- 1 sprig of basil
- 100 ml olive oil
- 4 green olives, pitted
- 4 anchovy fillets
- 1 tbsp mustard
- 1 tbsp capers
- ½ tsp onion powder
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