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Barbecued bream with onion, sumac and runner bean salad
Serves 2 Starters and mains
Ingredients
- 2 sea bream (around 300-400g) each, gutted and scaled
- rapeseed, groundnut or vegetable oil, for brushing
For the onion, sumac and runner bean salad
- 2 red onions, thinly sliced
- 1tsp salt
- juice 1 lemon
- 1tbsp sumac
- 200g fresh, young runner beans, topped and tailed, strings removed and very thinly sliced
- 1tbsp chopped flat-leaf parsley
- olive oil, to dress
Method
First, make the salad. Put the sliced onion in a bowl and scatter over the salt. Give it a rough scrunch with your fingers, then add the lemon juice and sumac and toss to combine. Stir in the beans and parsley and dress with a little olive oil. Set aside.
Light the barbecue and let it burn until the coals are glowing white hot, then bank the coals on one side, leaving a clear space for non-direct cooking.
Brush the fish with groundnut or vegetable oil and season with salt. Oil the grate or place the fish in a fish basket. Barbecue the fish, turning it continuously for 15-20 minutes, until the skin is crisp and the flesh is moist and tender. Serve with the onion, sumac and runner bean salad.
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