Jamie Oliver’s BBQ whole fish in newspaper
We love this Jamie Oliver recipe where he wraps a whole, stuffed fish in newspaper, soaks it in water until soaked through then cooks on the BBQ – over medium hot coals
We recommend you do this recipe with either Sea Bream or Brill
Ingredients:
1 Whole fish per person, gutted and cleaned
1 Bunch of fresh coriander
2 Stalks of lemongrass
4 Cloves of garlics
5cm Piece of ginger
1 Fresh red chili, optional
6 Fresh, frozen, or dried lime leaves (If you can get them)
4 Limes
Olive oil
Method:
- Preheat the barbecue until it’s hot, or the coals turn white
- Rinse the fish under cold water and pat it dry with kitchen paper
- Twist the stalks off from the bunch of coriander and place in a pestle and mortar, keeping the leaves for the garnish
- Remove the tough outer leaves from the lemongrass, trim and add to the mortar
- Peel, slice, and add the garlic and ginger, then slice and add the chili
- Add the lime leaves , then bash them to release the flavours
- For each fish, take a large double sheet of newspaper and line it with greaseproof paper
- Slice 3 limes, then place a line of slices in the middle of each newspaper then lay the fish on top and stuff the cavity with half the herby mixture, season with sea salt and drizzle in oil
- Top with more lime slices and drizzle with more oil and sale
- Wrap up the newspaper and tie with a string. Then dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes
- Barbecue the fish parcels, uncovered, for 30 minutes or until the flesh is firm. The newspaper will be black, which is normal – the important thing is that the fish is cooked
- Remove the fish from the paper and drizzle with any juices, top with coriander leaves and serve with lime wedges
