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BARBECUED BASS

BARBECUED BASS


100 g (4 oz) unsalted butter

20 ml (4 level tsp) dried dill weed

finely grated rind and juiced of 1 lemon

salt and pepper

1.5 kg bass, cleaned

75 ml (3 fl oz) dry white wine

lemon slices and fresh dill sprigs, to garnish


  1. In a bowl, work the butter with the dill weed, lemon rind and seasoning to taste. Form in to a roll, wrap in foil and chill in the refrigerator for 2-3 hours, until firm.

  2. Cut a sheet of foil large enough to enclose the fish. Place the fish in the centre of the foil.

  3. Using a sharp knife, cut the flavoured butter into slices. Peel off and discard the foil after cutting.

  4. Place the butter slices inside the belly of the fish. Sprinkle the outside of the fish with salt and pepper, then slowly pour over the wine and lemon juice.

  5. Fold the foil over the fish to form a loose package so that the wine and juices do not leak out. Place the foil package on the barbecue and grill for 45 minutes. Serve hot, straight from the foil, garnished with a few lemon slices and fresh dill sprigs.
    Serves 4


BARBECUED BASS

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