Ingredients
½ onion,thinly sliced
2 lemons, 1 sliced, 1 halved
500g new potatoes, halved and boiled
For the topping
2 spring onions trimmed
1 large unpealed garlic clove
2 red chillies
3-5 tbsp olive oil
Instructions
Place the spring onions, garlic, whole chillies and lemon halves, cut-side down, onto the Indoor BBQ grill Cook for 10-12 mins, turning halfway through, until the veg starts to colour. Stuff the bream with the onion and lemon slices, rub over with oil and grill on a skillet pan for 8-10 minutes
Remove the veg and lemons from the grill. Finely chop the spring onions and chillies (remove the seeds if you don’t want it to be too hot), tip into a bowl and squeeze the garlic from its skin. Squeeze the lemon and drizzle with the rest of the oil over the bream
After 8-10 mins, carefully turn the fish using tongs and a fish slice, if needed to prevent it breaking apart. Cook for another 8 mins, then check the fish is cooked through by pulling a piece of skin away – the flesh should be opaque.
When the fish is ready, remove to a serving plate and pour over the veg topping. Season and serve with the new potatoes.