Grilled fish with samphire

• tilapia2 whole

  sea bass or sea bream, cleaned and descaled (optional to keep head on)

• lemon↗½

  juiced

• samphire↗30g g
• parsley↗small handful of

  finely chopped

• cassava chips or fried yam↗

  to serve

• Romano pepper1

  deseeded and roughly chopped

• onion↗1 small

  roughly chopped

• scotch bonnet↗1

  deseeded and roughly chopped

• garlic cloves↗2

  roughly chopped

• fish seasoning1 tsp tsp
• finely ground black pepper↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• fresh thyme leaves↗1 tsp tsp
• hot curry powder↗1 tsp tsp
• garlic granules↗1 tsp tsp
• olive oil↗2 tbsp

  plus extra for the barbecue

Step-by-step instructions

1. 1

   Make 2-3 deep cuts on both sides of the fish, pat dry and season with salt and the lemon juice. Set aside.

2. 2

   To make the marinade, blitz the pepper, onion, scotch bonnet and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, pepper, paprika, thyme, curry powder, garlic powder and olive oil. Rub the marinade generously inside and outside the fish, ensuring it gets into the cuts. Stuff the fish cavity with 20g of the marinade (you can use gloves for this if you prefer). Chill the fish for at least 1 hr to marinate.

3. 3

   Heat a barbecue on high, until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking (see tip, below). Lay the fish directly on the grates and cook for 4-8 mins each side. If the fish starts to stick, leave it to cook a bit and release before flipping. Alternatively, cook under a hot grill for 6-8 mins each side.

4. 4

   Remove to a plate and sprinkle with the samphire and parsley. Serve with cassava chips or fried yam, if you like.