Get BBQ Ready With Good Phats

I’m a big fan of Good Phats range of oils and love how great the quality is, so when it comes to BBQ season I know exactly what I’ll be cooking with. As Good Phats’ has just launched its new range of flavoured oils, the team shared some of their top BBQ recipes using the new oils; and I can’t wait to make them!

GOOD PHATS BBQ Butterflied Sea Bass with Garlic Oil & Charred Lemon
Crisp-skinned sea bass cooked over fire and finished simply with garlic oil, fresh chives and charred lemon. Clean, fresh flavours that let the fish do the talking.

Using Good Phats Light Avocado Oil Spray helps prevent sticking and promotes even cooking on the barbecue, while Good Phats Garlic Oil adds a rich savoury finish without overpowering the delicate fish.

GOOD PHATS: LIGHT AVOCADO OIL SPRAY & GARLIC OIL
SERVES: 4

PREP TIME: 10 mins

COOK TIME: 15–20 mins

INGREDIENTS

FOR THE SEA BASS

• 1 large wild sea bass, butterflied and pin-boned Good Phats Light Avocado Oil Spray Salt Black pepper

FOR THE CHARRED LEMON

• 1 lemon

TO FINISH

• Good Phats Garlic Oil Small handful chives

METHOD

• Step One: Prepare the fish. Check the sea bass for any remaining pin bones and remove if needed. Pat dry thoroughly and season generously with salt and black pepper. Lightly spray both sides with Good Phats Light Avocado Oil Spray.
• Step Two: Prepare the barbecue. Preheat the barbecue until hot. You want a properly heated grill so the skin can crisp quickly without sticking. Place the sea bass into a fish cage to make turning and handling easier during cooking.
• Step Three: Cook the fish. Place the fish cage onto the barbecue with the skin side facing down. At the same time, place the lemon halves cut-side down onto the barbecue. Cook the sea bass skin-side down for the majority of the cooking time, allowing the skin to become crisp, golden and lightly charred. Avoid moving the fish too early as this can cause the skin to stick and tear. As the fish cooks, the lemon will caramelise and develop a deeper sweetness. Once the skin is crisp and the fish is nearly cooked through, carefully turn the cage over and cook briefly on the flesh side to finish. The flesh should be just cooked and still moist.
• Step Four: Plate & serve. Transfer the sea bass to a serving platter and arrange the charred lemon halves alongside. Finish with a generous drizzle of Good Phats Garlic Oil and a scattering of finely chopped chives. Serve immediately.

Chef’s Tip: The skin side should do around 80–90% of the cooking. Let the heat travel gently through the fish before turning briefly to finish. This gives you crisp skin, juicy flesh and perfectly charred lemons ready at exactly the same time.

GOOD PHATS BBQ Lamb Chops with Herbs & Chilli Oil

Simple, bold and packed with flavour. Tender lamb chops cooked over fire with fresh herbs and finished with a drizzle of chilli oil for a gentle kick and glossy finish.

Using Good Phats Light Avocado Oil Spray helps the herbs adhere to the lamb while promoting even caramelisation on the barbecue. A finishing drizzle of Good Phats Chilli Oil adds warmth and depth without overpowering the lamb.

GOOD PHATS: LIGHT AVOCADO OIL SPRAY & CHILLI OIL

SERVES: 2

PREP TIME: 10 mins

COOK TIME: 8–12 mins

INGREDIENTS

FOR THE LAMB

• 8 lamb chops Good Phats Light Avocado Oil Spray Small pinch rosemary Good pinch thyme Good pinch mint Salt Black pepper

TO FINISH

• Good Phats Chilli Oil

METHOD

• Step One: Prepare the lamb. Finely chop the rosemary, thyme and mint. Place the lamb chops onto a tray and spray lightly with Good Phats Light Avocado Oil Spray. Scatter over the herbs and season generously with salt and black pepper. Rub everything into the lamb and allow to sit at room temperature while the barbecue heats up.
• Step Two: Prepare the barbecue. Preheat the barbecue until hot. If using a ceramic barbecue, allow the grill to stabilise before cooking.
• Step Three: Cook the lamb. Place the lamb chops directly over the heat and cook until caramelised and lightly charred on both sides. Turn regularly to build an even crust while keeping the centre juicy. Cook to your preferred doneness.
• Step Four: Rest the lamb. Remove the chops from the barbecue and allow to rest for a few minutes.
• Step Five: Plate & serve. Arrange the lamb chops onto a serving platter and finish with a generous drizzle of Good Phats Chilli Oil. Serve immediately.

Chef’s Tip: Mint is often added after cooking, but grilling it with the lamb gives a subtle aromatic sweetness that works beautifully with the smoke and richness of the meat. Keep the rosemary light, as a little goes a long way over fire.