Sea bass, charred greens & dill potatoes

BUILD THE FIRE

Light the Kadai and establish a steady bed of glowing embers. Note you may need to gradually add wood whilst the fish cooks.

PREPARE THE MACKEREL

Pat the mackerel dry and season the cavity with sea salt and black pepper. Stuff each fish with:

• Lemon slices
• Parsley
• Dill
• Samphire (if using)

Finish with a small drizzle of olive oil inside the cavity. Close the cavity with 2–3 toothpicks to help secure the aromatics during cooking.

MOUNT THE FISH

Secure the mackerel onto the Asado Cross using an S hook. Position the fish approximately 40–50cm from the embers, allowing them to cook gently and evenly. Flip the fish half way through cooking.

COOK THE MACKEREL

Allow the fish to cook slowly over the embers for approximately 25–35 minutes, depending on size. Flip the fish half way through cooking. The skin should become lightly golden and the flesh should flake easily when tested at the thickest point. Avoid rushing the cook, the goal is gentle smoke and perfectly moist flesh.

COOK THE POTATOES

Place a pan of water next to the fire and bring to a boil. Add the new potatoes and cook for 15–20 minutes, or until tender.Drain and allow to steam dry slightly.

BLANCH THE ASPARAGUS

Using the same pan of boiling water, blanch the asparagus for 1–2 minutes. Remove and drain immediately. Transfer to a grill tray, drizzle with olive oil and season lightly with sea salt.

MAKE THE POTATO SALAD

While the potatoes are still warm, combine the mayonnaise, wholegrain mustard, lemon juice and olive oil in a large bowl. Add the warm potatoes, red onion, capers, dill and parsley. Season generously with sea salt and black pepper, then toss gently until evenly coated. Serve warm or at room temperature.

CHAR THE ASPARAGUS

Place the grill tray directly over the fire and cook for 2–3 minutes, turning occasionally, until lightly charred.

SERVE

Remove the fish from the Asado Cross and carefully discard the toothpicks and herb stuffing. Serve alongside the charred asparagus and warm dill potato salad.Finish with extra lemon wedges for squeezing over the fish.