Ingredients
- 2 small whole bass or sea bream, scaled and gutted
- 1 lemon, sliced
- handful fresh herbs, such as parsley, thyme, basil or oregano
- little olive oil
- ½ ciabatta, cut into very thin slices
- 50g (2oz) fresh Parmesan, grated
- 3tbsp olive oil
- 16 vine tomatoes, quartered
- 2 red peppers, roasted, skinned and cut into strips
- handful fresh basil leaves
- ½ red onion, thinly sliced
- handful black olives
Preparation
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Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make the croutons. Mix together the ciabatta slices with the Parmesan and olive oil. Place on a baking sheet and bake for 3 to 4 minutes until browned. Set aside.
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Wash out the cavity of the fish and pat it dry with kitchen paper. Fill with the sliced lemon and herbs. Rub over some olive oil and seasoning. With a sharp knife, make slashes in the flesh. When you are ready, either barbecue the fish for 3 to 5
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Mix together all the salad ingredients, serve the croutons on the side with the fish.
