Poached Sea Bass

Poaching really brings out the delicate flavours of fish. You don’t really need a fish kettle – or a sterilising bath – as you can get a similar result by wrapping the fish in a well sealed, strong foil parcel and cooking it over a barbecue.

Preparation: 20 minutes
Cooking: 20 minutes

Ingredients - serves two

  • A whole Sea Bass cleaned and gutted (ask the fishmonger to do this, it saves a lot of mess back on the campsite!)
  • 1 carrot
  • 1/2 bulb of fennel
  • A knob of butter
  • Salt & ground black pepper
  • A little water

Get cooking

Place the fish on a large double sheet of kitchen foil. Peel and slice the carrot and chop the fennel. Place a few of the vegetables and the knob of butter in the body cavity of the fish and dot a few vegetables around the fish. 

Season with salt and black pepper and close the foil around the fish to form a loose-fitting bag. Make sure to leave plenty of room in there for this will allow the fish to steam in its juices.

Pour in a little water before you seal the bag. Make sure the foil is well sealed all around – you don’t want any of the steam escaping while cooking.

Cook over a barbecue or on a grill over your camping stove on a moderate heat for about ten minutes. Be careful when opening the parcel – the steam will be hot!
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