Ingredients

2 whole sea bream or snapper cleaned, gutted and fins removed
2 tablespoons butter to baste, melted
Good pinch of Chaat masala (optional at Woolworth's)
Lemon wedges and fresh coriander to serve

For the marinade
4 cloves garlic, grated into a fine paste (around 2 tsp)
1 teaspoon fresh ginger paste
2 teaspoons lemon juice
2 teaspoons red chili powder or paprika for colour and chilli powder to taste
2/3 teaspoon cumin powder
1 tablespoon vegetable oil
1 tablespoon Gram flour (besan)
7 tablespoons thick Greek yogurt
Good pinch of carom seeds
Salt to taste and 1/4 tsp freshly ground black pepper

Instructions 

1. Using a sharp knife, score fish four times on each side 
2. Cut through the skin, about ½cm into the flesh
3. Marinate in a squeeze lemon juice and a little salt inside/ out 10-15 minutes
4. Dry roast gram flour in a pan until golden, takes just minutes, stirring often. Leave to cool
5. Stir together yogurt, black pepper, cumin, chilli powder/paprika, carom seeds, ginger and garlic paste lemon juice, oil and gram flour. Add salt to taste
6. Should taste a little salty and a bit spicy and will be absorbed by the fish. Smear marinade thickly over both sides of the fish and into the slits
7. Leave to marinate for 20-30 minutes at room temperature. Preheat barbecue to a medium-high heat, Oil the grill and the fish rack
8. Place fish on heat and cook 6-8 minutes on the first side, cook until underside is golden colour with some areas of charring 
9. Turn fish and cook underside in the same way, the fish is done when golden on both sides, can use a thermometer which should read 60%C when poked into the thickest part of the fish
10. Baste with the melted butter once per side as it cooks and once as it comes off the heat. Sprinkle with Chaat masala if you are using and serve with wedges of lemon

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