 
Right now, sea bass.
Sea bass whole, Sea bass whole fish on the BBQ. On this new fish basket.
A lot of people have seen it I guess, but
you know more than I do about it.
They are absolutely brilliant. Well, no, they've been very popular.
Yes? Yes. Good. And I like this idea.
Well, one of the things that I've found
when you're traveling around is that,
people think that these are great but,
they're, they're a bit of a faff to clean. Yes they are.
So, one of the things I like to do
is actually just put a blanket of
things between the fish and the actual
mesh of the basket itself. So I've got some
fresh Dill and some fresh Rosemary as
well,
taken some slices of lemon, if you just
want to lay those out in two rows
for me, just kind of do that there and
then the sea bass, gutted sea bass. Getting
from the fishmongers pre done and
then I just put some scores into the
skin itself just so that we can get some
flavor into the actual flesh. A little
bit of seasoning in the cavity of both
of these little fishies
and then we're just going to pop in some
wedges of, or some slices of lemon
they're going to go on to there like
that and we'll do the same again and
then if you just want to pop a little bit of
season over the outside as well so just
do that
just like that and then over the top
we're going to put some more of these
herbs and the herbs as they cook
they're going to give a beautiful
aromatic flavor to the fish and
that's why we had to put the scores in
the skin,  because you know
no joking around, but the fish skin is a bit 
waterproof so if you don't, the steam
will not go inside. It's strange, it's a really funny old thing.
So that goes in there like that. This is
what I love about it, it stretches over the
fish
Absolutely, that clamps in place.
We're not going to get crispy skin.
But we're going to get a beautifully
cooked
soft flesh with nice steamy aromatic
flavors in it and fuss free Washing and cleaning.
Definitely. So this is going to go over
to the barbecue. We are going to bake this.
You would normally do this in an oven so this is an indirect heat set up.
I've got this barbecue set up at about 175, with the two burners here
lit on full. This is going to go
straight down the center or pretty much
just off center of the BBQ just in the
center of the indirect area lid open,
food in, closed that, I think will take
about half an hour, 40 minutes we'll come
back and check that though. But yeah nice little bit of a fish dish for people to
try at home.
Lovely. So you best must be nearly
ready?
Let's give it a check. Yes. Lets give it a check. Been in about 30 minutes, 35 minutes.
The eyes have gone nice and cloudy.Yours would if youve been in there
for three quarters of an hour.
Unbelievable.
Look at that. You can
see the the Rosemary's kind of dried
out a little bit.
Let's take a look. Lets just pop that over there.
Then there are some forks there so if we start to clear the vegetation. It has dried out a
little bit but you know that, that steam
has just gone into
what's inside. So lets just cut
that open, actually if we do this one here
it's a bit easier to see maybe. Come on!
There we go, so you can see that flesh
nice and nice and white still shining
so we know it's nice and juicy. Look at that. And look how clean this is.
Exactly so you could take that. The thing that I like about this
kind of presentation is you could take
that to the table, as it is, just put
something on the table to protect it
from the heat and just take that
straight to the table serve that and you
know what, people will not believe that
you have done that on a barbecue.
How was it? And how different between the two?
Oh you mean the other video with the
fillets?
yeah, really, I'm getting the suttle flavour of the dill. Lovely.
 
Nice and simple, beautiful presentation,
people going to think you're an absolute
genius if you do that, with the herbs and the lemon.
If you don't you know you can substitute
the lemon, you can do some limes or maybe
a bit of grapefruit, something like that.
We've always got lemons in for a little bit
of a Cheeky sparkling water now and then.
But, Yes. Whole sea bass on the barbecue, no tin foil insight whatsoever. No.
Nice and simple. And clean. And clean.
Richard, once again, thank you.
You're very welcome. Absolutely great. Thanks very much.
