Seabream, BBQ leek, bacon & onion

This dish is a delightful combination of fresh seabream, smoky BBQ-grilled leeks, crispy bacon, and caramelized onions. The delicate flavor of seabream is perfectly complemented by the rich, savory elements, creating a harmonious meal that’s both hearty and refined. Perfect for a special dinner or a weekend treat.

Ingredients

For the Seabream:

2 whole seabream, cleaned and scaled
2 lemons, sliced
2 sprigs fresh rosemary
2 tbsp olive oil
Salt and black pepper to taste

For the BBQ Leek:

4 leeks, trimmed and halved lengthwise
2 tbsp olive oil
1 tsp smoked paprika
Salt to taste

For the Bacon & Onion:

150g smoked bacon, diced
2 large onions, thinly sliced
1 tbsp butter
1 tbsp balsamic vinegar
1 tsp sugar

To Serve:

Fresh parsley, chopped (optional)

Directions

Prepare the Seabream:
- Preheat your grill or BBQ to medium-high heat.
- Pat the seabream dry and season the cavity with salt, pepper, and rosemary. Stuff each cavity with lemon slices.
- Drizzle olive oil on the fish and season the exterior with salt and pepper.
Grill the Seabream:
- Place the seabream on the preheated grill. Cook for about 5–6 minutes per side until the fish is golden and the flesh flakes easily with a fork.
Prepare the BBQ Leeks:
- Toss the halved leeks in olive oil, smoked paprika, and salt.
- Place them on the grill and cook until charred and tender, about 8–10 minutes, turning occasionally.
Cook the Bacon & Onion:
- Heat a skillet over medium heat and cook the diced bacon until crispy. Remove and set aside.
- In the same skillet, melt butter and add sliced onions. Cook for 10–12 minutes until softened and golden.
- Stir in balsamic vinegar and sugar, and cook for another 2 minutes. Add the cooked bacon back to the skillet and mix well.
Assemble and Serve:
- Plate the grilled seabream alongside the BBQ leeks. Top with the bacon and onion mixture.
- Garnish with fresh parsley if desired and serve immediately.