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While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetising final result by adding moisture, flavour and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole sea bass (or “Branzino”...
Method
For the roasted fish:
Fill the bottom of your fuel tray with an even layer of lumpwood charcoal (about half a kilogram). Light the charcoal with a firestarter and preheat the oven to 315 °C (600 °F), keeping the oven door closed. This will take about 15 minutes and you can use the infrared thermometer to quickly and accurately check the temperature of the pizza stone.
Tip: It’s important that the temperature doesn't climb above 315 °C (600 °F), so regulate the heat by adding only small amounts of extra charcoal when needed. If the oven temperature gets too hot, close the chimney baffle to restrict the airflow.
Season your fish with salt, making sure to get the inside of the fish as well.
Stuff the inside of the fish with lemon rings and the bunch of herbs.
Using three six-inch (15-centimetre) pieces of twine, tie up the fish to secure the stuffing.
Rub the whole fish with olive oil, then place on the grill rack in your roasting pan.
Season the squash and peppers with olive oil, salt and pepper, then place around the fish on the grill rack in the pan.
Let the oven come down to roughly 288 °C (550 °F) then place the pan in the oven and cook for 12 to 15 minutes, turning halfway through.
Tip: To ensure the fish is fully cooked, use a kitchen skewer or toothpick to check tenderness. The cake tester should easily slide through the fish. If you encounter resistance, it needs longer in the oven.
Wearing oven gloves, remove the pan from the oven.
For the salad:
Carefully remove the squash and peppers from the pan and place them on a chopping board. Slice them into smaller pieces, then place them in a medium bowl. Add the shaved veggies.
Toss with the olive oil, sherry vinegar, and herbs. Season to taste with salt and pepper and lemon juice.
Place your fish on a plate, top it with salad, serve and enjoy!
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