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Tandoori sea bream
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4 whole sea bream (about 450g each), gutted and scaled*
sunflower oil in a spray bottle
lemon wedges, to serve
4 garlic cloves
40g fresh root ginger, roughly chopped
1 lemon, juice
2 tsp hot chilli powder
2 tsp garam masala
1 tsp ground cumin
1 tsp fine sea salt
100g Greek yogurt
*Available from the service counter
1. With a very sharp knife, score the fish skin a few times on both sides, then sit the bream on a large baking tray. Put the marinade ingredients in a food processor and blend until smooth.
2. Pour the marinade onto the fish and rub it all over, working it into the cavity and the skin. Cover the tray with cling film and marinate in the fridge for 30 minutes.
3. Preheat the barbecue for direct grilling. Shake any excess marinade from the sea bream and lightly spray the fish with oil. Grill over a medium heat for 6–8 minutes. Turn over, close the lid and cook for a further 6–8 minutes. Serve with the lemon wedges.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.