Glasswort and fish are a perfect match. And the combination is even better prepared on the Big Green Egg! In this recipe for BBQ sea bass, you slow-cook the fish on the glasswort in your kamado. It’s an easy, quick and delicious recipe. If you want to really go to town, consider buying and preparing a whole fish. In this blog, we will explain how to recognise fresh sea bass and fillet it yourself.
- 800 g sea bass fillet, without skin
- 2 shallots
- 2 tbsp olive oil
- 500 g glasswort
- 100 ml fish stock
- 100 g red cherry tomatoes
PREPARATION IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 160°C.
- Cut the sea bass fillet into 8 nice, equal pieces and sprinkle white pepper over to taste. Peel and chop the shallots.
- Heat the olive oil in the Cast Iron Skillet (small). Add the shallots and fry until glazed over. Close the lid of the EGG after each action.
- Add the glasswort and deglaze with the fish stock. Place the sea bass fillets and the cherry tomatoes on the glasswort and close the lid of the EGG. Let the fish steam for 15-20 minutes, until it reaches a core temperature of 62 °C. You can measure the temperature using the Quick Read Thermometer.
- Remove the Cast Iron Skillet from the EGG. Divide the glasswort, shallots and tomatoes over the plates and put 2 pieces of sea bass fillet on each.
You can get sea bass fillet from your fishmonger. But you could also get a whole sea bass, and use the bones for a lovely fish stock. In this blog, we will explain how to recognise fresh sea bass and fillet it yourself.