Barbecued Threadfin Bream with Harissa & Lemon

Ingredients

4 Angelakis Whole Threadfin Bream

4 tbls Harissa Paste, see recipe below

1-2 Lemons

1 Bulb of Garlic

½ Bunch Coriander

Olive Oil

Sea Salt

Harissa Paste

300gm Roasted Capsicums

1 tbls Smoked Paprika

1 tsp Sweet Paprika

1 tsp Sea Salt

1 tsp Dried Chilli Flakes

5 Cloves Garlic

1 Fresh Red Chilli (optional)

2 tbls Olive Oil

2 Lemon Juice

Spice Mix

1 tbls Coriander Seeds

1 tbls Cumin Seeds

1 tsp Caraway Seeds

1 tsp Fennel Seeds

Method

To make the harissa paste, gently dry toast the coriander, cumin, caraway & fennel seeds in a small pan over a low heat, allow to cool then grind in a spice grinder or mortar and pestle.

Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined.

To prepare the fish, remove from the wrapping and pat dry well with paper towel. Scale & gut your whole Threadfin Bream. On each side of the fish cut 3-4 slits.

Preheat the Weber Q, use a medium, indirect heat, place a trivit and a convection tray in place (as per weber instructions)

Place a large sheet of foil on a tray and place a sheet of baking paper over the top, fold up the edges to form a deep sided tray. Rub both sides of the fish with liberally with the harissa paste, drizzle with olive oil and sprinkle with sea salt.

Lay the fish on the baking paper and fill the cavity with the half of the sliced lemon, half the unpeeled garlic bulbs and some of the coriander, scatter the remaining lemons and garlic around the fish, reserve some of the herbs to garnish the cooked fish.

Gently slide the fish in the foil and paper off the tray onto the roasting trivit. Close the Weber Q lid and cook over a medium, indirect heat for 10-15 minutes. Check the internal temperature of the fish, it should be around 54℃ allow to rest for 3-4 minutes before serving (in this resting time the internal temperature will reach the required doneness of 57℃)

Sprinkle the reserved coriander leaves over the fish and serve with a harissa mayonnaise.

To make a harissa mayonnaise, mix two tablespoons of harissa paste into a half cup of good quality mayonnaise.

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