- 1 whole plate size bream, cleaned and scaled
- Sliced capsicum and onion
- Lemon slices
- Slice 2 incisions on either side of the bream, in the thicker part of the fillet, up near the head. This is to help the fillets cook evenly as the tail end is thinner.
- Use some pesto oil to grease one side of a double layer of foil.
- Toss vegetables with a few spoonfuls of pesto until well coated.
- Place pesto vegetables onto foil to make a’ bed’ for the fish.
- Place a few lemon slices inside and on top of the fish.
- Place whole fish on top and seal foil tightly around fish.
- Cook on a medium-hot bbq plate for approximately 10 minutes, but times will vary.
- Carefully open package and check fish is cooked through to backbone at the thickest part of the fillet.
- If not, reseal the package and cook for a few minutes longer.
- Carefully slide fish and vegetables onto a serving plate, and serve immediately.
NB. Cooking small plate size fish in foil is all about keeping the moisture in and steaming flavour into the fish. Any flavours you enjoy with fish can be used. Remember to create a ‘bed’ to protect the fillet from overcooking on the BBQ side.
An Asian flavour idea is to make a bed of lemongrass stalks and cook the fish with lime juice, soy sauce and lime leaves.