Grilled Seabass with Roti Bread
Grilled Seabass with Roti Bread, Lime Pickle, Dried Lime and Herb Yoghurt
Roti Bread
125g wholemeal flour
125g plain flour
175ml water
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black onion seeds
2 teaspoons olive oil
Mix the flours, salt and baking powder in a bowl, make a well in the centre and add the flour and oil and seeds. Mix to a dough and knead for 3 minutes. Divide into 6 pieces and roll out as thinly as possible.
Place on the hot bbq grill and when bubbles appear on the surface, turn over and cook on the other side for a minute.
6 large seabass fillets, descaled, pinboned (ask your fishmonger)
Oil
1 teaspoon finely grated dried lime (available in Asian supermarkets and online)
3 tablespoons lime pickle
3 limes
200ml Greek yoghurt
salt
Chopped fresh soft herbs like dill, parsley, fennel, lemon balm and basil
Mix the yoghurt with the herbs and season with the salt.
Brush the seabass fillets with oil, season the skin with salt and place on grill skin side down.
Cook for about 2 minutes each side. Sprinkle the lime powder over the top and squeeze over some of the juice.
Cut the limes in half and grill.
Spoon a sixth of the yoghurt mix on a roti, top with half a tablespoon of lime pickle. Add some lettuce and a seabass fillet.
