The vegetarian bugle was sent to Coquillage, the local fish shop last weekend. I’m told the fish was great, so if you’re looking for something to set fire to on the barbecue this weekend, here’s what we did. They also sell Samphire (green stuff at the rear left of the photo), which is really nice with a little lemon juice, as a green salad next to your fish. Very few places sell samphire, so this is quite a find!
Jade Boulangerie and Coquillage occasionally give out 10%-off vouchers, which can come in handy. Anyway, without going all Jamie Oliver on you, here’s what we did:
Whole sea bass, cleaned and de-scaled (they cleaned it reasonably well at the shop, but there was a little more to do).
2-3 cloves of garlic (peeled and cut in half)
Slices of lemon
Wash and de-scale the sea bass. It should be sliced open from the underbelly (do fish have bellies?)
Cut some lines diagonally across the fish
Stuff the garlic, lemon, and bay leaves into the cuts
Stick it on the BBQ turning occasionally until it’s brown. – one of these helps (Sainsbury’s sell them too).
Serve with samphire drizzled with olive oil and lemon juice.
Anyway, it’s good to see them doing well, especially in a location that saw other businesses fail before.