Ingredients

For the harissa gazpacho:

• 2 onions, diced
• 1 cucumber, divided
• 2 red peppers, divided
• 6 large tomatoes, divided
• 4 cloves of garlic
• 50ml olive oil
• Juice of 3 limes
• 1 Tbsp of harissa paste
• Small hand full of basil leaves
• Salt & pepper

• 1 inch of ginger, grated
• 2 Tbsp butter, softened
• Juice of 1 lime juice
• Pinch of Salt & Pepper

• 1 x whole seabass , gutted and scaled
• Small bunch of thyme

Tools

• Multipro Compact + FDM312SS

Method

To make the gazpacho:

1. In the food processor add 2 onions, half cucumber, 1 red pepper, 4 large tomatoes, 4 cloves of garlic, 50ml olive oil, juice from 3 limes, 1 Tbsp harrisa paste, small handful of basil leaves and finally season with salt and pepper. Blitz.
2. Chill for at least 4 hours but for best result leave for 24 hours.

To make the ginger butter:

1. In a small bowl mix together softened butter, fresh ginger, juice from lime and pinch of salt and pepper.

1. Score the skin of the fish on each side. Stuff the fish with thyme.
2. Lay the fish on parchment pepper and season with salt and pepper.
3. Pour over the butter ensuring to coat the entire fish and into the scored flesh.
4. Cut the squeezed limes into wedges and add to the fish in the parchment.
5. Wrap the parchment tightly and then wrap again in tin foil.
6. If you are using a BBQ place the wrapped fish into the coals and bake for 30-35 mins. Or if using and oven bake for the same amount of time.
7. Pour the gazpacho onto a large serving dish.
8. Top with the remaining 2 diced tomatoes, 1 chopped red pepper and half a diced cucumber. Garnish with finely sliced fresh basil.
9. Unwrap the fish and lay it on top.
10. Serve!

Chef's Note

• It is best to make the gazpacho a day ahead if possible.