Threadfin Bream with Orange, Balsamic & Garlic

Ingredients

4 Whole Threadfin Bream

3 Oranges

1 Bulb Garlic

4 Sprigs Tarragon

2 tbls Olive Oil

2 tbls Balsamic Vinegar

Sea Salt

¾ Cup Good Quality Mayonnaise

Extra Herbs, to serve

Method

To make the orange mayonnaise, place the mayonnaise into a small bowl, with a microplane or very fine grater, zest the rind of one orange. Stir the orange zest through the mayonnaise and set aside. Reserve orange for the fish.

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.

Slice two of the oranges, lay the fish on the baking paper and fill the cavity with the half of the sliced orange, half the unpeeled garlic bulbs and the tarragon, scatter the remaining orange and garlic around the fish. Squeeze the remaining orange over the fish, drizzle with the balsamic vinegar and the olive oil and sprinkle with a little sea salt.

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℃)

To serve, sprinkle over the parsley leaves and serve with the orange mayonnaise.

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