PREP YOUR INGREDIENTS
1 hour ahead of cooking, remove your fish from the fridge, dry the skin as much as possible and generously season with fine sea salt.
MAKE THE CHIMICHURRI
In a mixing bowl, whisk together the olive oil and red wine vinegar. Finely mince the garlic and add it to the oil mixture.
Finely chop the spring onions, parsley, red onion and green chilli (or pulse in a food processor until finely chopped). Add to the mix. Season to taste, then set aside to allow the flavours to combine.
SET UP YOUR EGG
Set up your EGG for direct cooking, with a lightly oiled Stainless Steel Grid in place. The target temperature is 180°C.
COOK THE BREAM
Once the EGG is up to temperature, place the seasoned fish skin-side down on the hot grid. Try to move the fish as little as possible. When the skin of the fish starts to char, it will begin to loosen itself from the grill. Cook the fish skin-side down for around 4-5 minutes until the flesh on the top is just warm. At this point, check the underside for colour – you’re looking for an even char on the skin. Turn the fish for 1 minute then remove from the heat.
Serve immediately, dressed with a generous amount of spring onion chimichurri.
