- 1 sea trout (400g/14oz), pin-boned
- 1 tbsp olive oil
- 50g/1¾oz butter, cubed
- 25g/1oz white miso paste
- 100g/3½oz samphire, woody ends removed
- 2 red chillis
- 1 lemon, halved
- salt and freshly ground black pepper
- Soak the wood planks in cold water at least 30 minutes before use. Use something heavy, like a bottle, to keep them submerged.
- Preheat the barbecue to 200C.
- Rub the fish with oil and season with salt and pepper.
- Place the wood plank on the barbecue, and allow to heat for 5–10 minutes.
- Once the plank is slightly charred, turn it over and place the fish on the hot surface of the plank. Cook for approximately 8 minutes.
- Preheat a barbecue wok or grill pan to fry the samphire. While the fish is cooking, place the lemon halves and chilli on the grill to start charring.
- Fry the samphire for 2–3 minutes. Remove from the heat and season with salt and pepper.
- Melt the butter and miso paste in a small saucepan placed over a medium heat. Add the burnt chilli and stir through.
- Place the fish and samphire on a serving plates, squeeze over the burnt lemon, and pour over the miso sauce.