Kamado Joe up to 400F with indirect ceramic plate on, plus I used the grill extender to raise the fish up further into the dome. Soaked some alder wood chips for a few hours & placed on the coals inside a cast iron smoking pot.
The sea bass just had chopped lime leaves & lemon quarters placed on the inside. The chopped lime leaves are a great ingredient - we got them for another recipe ages ago & they've just been sitting in the freezer.
Just a subtle smokiness from the alder chips & a light citrus-y flavour to the fish. Really really tasty.
Enjoy! Sorry - couldn't stop myself from trying the fish before taking the photograph....
