Ingredients
- Fillet of Sea Bass
- Mullet
- Pollock
- Lemon
- Salt and Pepper
- Onion
- Butter
Method
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.