BBQ Sea Bass
Cooking outdoors without the hassle, but with maximum flavor? That’s exactly what Cooking Outdoors by Noni Kooiman is all about. This book revolves around cooking over hot coals, because smoke and fire give your food that little bit extra. No complicated techniques or endless shopping lists, but pure, flavorful dishes that you can serve in no time. Whether you’re a seasoned BBQ enthusiast or simply enjoy eating outdoors; this sea bass is sure to be a hit! You’ll make it with romesco.
Noni: “Romesco is a delicious sauce made with bell pepper, bread, tomato—in short, more or less the ingredients listed below. I’m keeping it chunky here. Don’t purée it, but chop everything finely. That gives it more of a salsa-like consistency. A fish grill basket is useful. If you don’t have one, be extra careful when turning the fish. You make this recipe entirely on the grill, so there’s no preparation needed.”
How to make sea bass with chunky romesco
- Fire up the barbecue nice and hot. Place the bell pepper, tomatoes and bread on it. The tomatoes can come off once they have a few black spots all around; don’t let them turn completely black. The bread should be thoroughly toasted on both sides, about 2 minutes per side. The bell pepper should be completely charred. Remove everything and let the bell pepper cool in a sealed container.
- Finely chop the tomatoes. Crumble the bread. Put the tomatoes and bread in a bowl. Grate the garlic over them. Finely chop the almonds and stir them into the tomatoes along with the pimentón, harissa, sherry vinegar and olive oil.
- Peel the bell pepper and remove the seeds and membranes. Finely chop it and mix it with the ‘romesco’. Season with pepper and salt.
- Lightly coat the fish with sunflower oil and season with salt. Place it in the fish grill basket and cook for approximately 6–8 minutes per side. Remove the fish from the barbecue and serve with the ‘romesco’.
Title: Cooking Outdoors
Author: Noni Kooiman
Price: €35
Publisher: Carrera
Publication date: 24-04-2025
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