3 lemons, plus extra to serve
1 red chilli, de-seeded and finely chopped, plus extra to garnish
1 tbsp. clear honey
1 tbsp. soy sauce
3 tbsp. olive oil
6 small whole sea bass, gutted and cleaned (head and tail left on)
1. Squeeze the juice from one of the lemons into a bowl and add the chilli, honey, soy and olive oil.
2. Slice the other lemons and cut each slice in half. Insert into the cavities of the fish. Make diagonal cuts in the skin and flesh of the fish on both sides, taking care not to cut through to the bone.
3. Put the fish in a large dish and spoon over the lemon marinade to coat. Refrigerate for 20-30 minutes (no longer or the marinade will affect the texture of the fish).
4. Barbecue the fish until cooked, turning once and brushing with marinade as they cook. Garnish with chilli and serve with lemon wedges.
Of course, served best with a glass of Pimms and a bowl of Eton mess, bliss!
And as for the blog event, well, we were totally spoilt from beginning to end! A Big Yellow Party Bus was laid on to collect all the bloggers from Brighton Station (fuelled by chip fat too – how cool!) which took everyone to a plush house right in the outer edges of suburban Brighton for our private party. The gorgeous modern house had a large garden and terrace area which was perfect for setting up a BBQ area with lots of room to sit, chill out and have a catch up, and most of all EAT! There was even a jazz band to entertain us as the Gin and Pimms flowed and the scent of the barbecue wafted across the terrace. Such a lovely evening.