KASAI Whole Fire-Roasted Sea Bream with Rich Tomato Sauce

METHOD

Prepare the sea bream

Pat the fish dry and score the skin on both sides.

Season inside and out with olive oil, sea salt and black pepper.

Stuff the fish

Fill the cavity with lemon slices and fresh dill.

Secure in the fish basket

Place the sea bream into the Kasai Fish Basket and secure it firmly.

Roast over the coals

Cooking time: Approximately 15–25 minutes

Cook over glowing embers, turning halfway through.

Cooking time will depend on the size of the fish and the intensity of the heat.

The flesh should be opaque and reach 63°C at its thickest point.

Make the tomato sauce

Cooking time: 10–15 minutes

While the fish cooks, heat the olive oil in a fireproof pan.

Add the onion and cook until softened, then stir in the garlic, tomato purée and smoked paprika.

Add the tinned tomatoes and fresh tomatoes.

Simmer for 10–15 minutes until thickened.

Blend until smooth

Remove the sauce from the heat and blend until rich and silky.

Stir through the fresh basil and season to taste.

Serve

Spread the warm tomato sauce across a serving platter and carefully lay the whole roasted sea bream on top.

Finish with fresh basil, olive oil and a squeeze of lemon.

Kasai tip

Allow the tomato sauce to reduce until thick enough to coat the back of a spoon. This creates a rich base for the smoky, fire-roasted fish.