bbq sea bass

Ingredient
1 x 1.8kg/4lb line-caught sea bass (about four or five 350g/12oz sea bass), scales and gills removed, guts removed
1 tsp olive oil
sea salt flakes

Method
1. Light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes).
2. For the sea bass, run the sea bass under cold water, then pat dry with kitchen paper. Rub the sea bass all over with the olive oil, then season, to taste, with salt.
3. Place the sea bass onto the barbecue grill and cook for 12-15 minutes on each side, or until the skin is crisp and golden-brown on both sides and cooked through. (NB: The sea bass is cooked through when the tip of a knife inserted into the thick meat behind the head meets with only the faintest resistance near the bone.)
4. To serve, add the chopped mint and basil to the salad, if using, and mix well to combine. Place one barbecued sea bass onto each of four or five plates, and spoon the roasted red pepper salad alongside.