Grilled barramundi

Ingredients

Quantities for 4 servings.

• 1.5 kg Barramundi or sea bass, whole, gutted
• 1 tsp Lemon myrtle, or lemon zest
• 3 piece Limes
• 4 clove Garlic
• 80 g Butter
• 30 g Parsley
• 1 piece Fennel
• 60 ml Olive oil
• 800 g Potatoes, to serve
• to taste Salt and pepper

Method

1. Cut three slashes on each side of the fish and pat it completely dry.
2. Work the garlic with the butter, lemon myrtle, lime zest, salt and pepper.
3. Rub the mixture into the slashes and the cavity and tuck slices of lime and fennel inside.
4. Wrap the fish in foil with the seams on top so the juices do not run out.
5. Light the coals and rake them to the sides; the heat under the fish has to be indirect.
6. Cook it in the foil for twenty minutes, turning the parcel once halfway.
7. Unwrap it, move the fish onto an oiled grate over the coals and give it a minute a side for the crust.