Whole turbot

SERVES 4–6

1 whole turbot or brill (approx.

1.5–2kg), gutted, trimmed

and cleaned

75ml olive oil, plus extra for brushing

50ml good-quality fish stock

1½tbsp white wine

1½tbsp white wine vinegar

Set the Egg to direct set-up with the stainless-steel grill in place [or set up a regular barbecue with a lid with the grill rack in place] and light to reach a temperature of 150–180C.

Dry the skin of the prepared fish, brush with the extra oil, These recipes were devised for cooking on a Big Green Egg barbecue – but they work equally well for any barbecue with a lid. season with sea salt and put in a fish grilling cage if you have one (or use two wire cooling racks securely fastened around each edge with some wire or paperclips and use tongs to grip the whole thing).

Heat the fish stock in a small pan on the stove until reduced by half, then whisk in the wine, vinegar and olive oil. Put the cage containing the fish on the grill, close the lid and cook for 5 minutes on each side, then brush with the dressing and continue to cook, turning it every 3–5 minutes and brushing with the dressing as you go, until it has an internal temperature of 55C or more in the thickest part of the fish, and the skin is charred and crispy. This should take around 20–30 minutes in total.

Gently remove the fish from the cage and either take off the bone by cutting down the backbone and gently lifting off the fillets, or leave whole for everyone to help themselves.

Finish by spooning over any remaining dressing and serve with any sides, such as dressed new potatoes.