• Fillet of Sea Bass
  • Mullet
  • Pollock
  • Lemon
  • Salt and Pepper
  • Onion
  • Butter


Remove the head from the Pollock and Mullet and lightly salt, leave scales on and place into a Fish Grill Basket placed over an open fire until cooked through.  Allow to rest for a few minutes then drizzle with fleshly squeezed lemon.  

Tear a large square of foil and place 3 large slices of lemon in the centre.  Layer with the sea bass fillet and season with salt and pepper.  Cover the fillet with sliced onion and a knob of butter before splashing on white wine.  This will emulsify into a lemon butter sauce.  Fold the ends of the foil together to create a parcel and add to a wood fire Traeger set at 320°F for around 10 minutes, the parcel will puff up and the fish will steam in the package.  Serve straight from the foil.