I love the simplicity of grilled whole fish. Pair this with greek salad and perhaps some sautéd potatoes. Whole sea bass are available at fish counters in supper markets, however, if you like to cook a larger fish to share, I buy excellent frozen sea bass from Seafood by Sykes
Either cook on the BBQ for a few minutes on either side or under a grill.
4 whole seabass, gutted and scaled
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped parsley
If grilling, line a baking tray with foil and lightly grease with neutral oil. If cooking on the BBQ use a fish use a grilling basket. Preheat the grill to 220C.
Cut 3 or 4 slits through the skin on both sides of the fish being careful not to cut too deep.
Whisk the olive oil with lemon juice, season with salt and pepper and stir in the parsley. Using a pastry brush, coat the fish with oil on both sides rubbing a little into each slit.
Grill for 3-5 minutes on each side depending on the size of the fish.
Serve the fish on a platter accompanied by Greek salad and new potatoes
Ideal with:
Ingredients
- 4 seabass gutted and de scaled
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- If grilling, line a baking tray with foil and lightly grease with neutral oil. If cooking on the BBQ use a fish use a grilling basket. Preheat the grill to 220C.
- Cut 3 or 4 slits through the skin on both sides of the fish being careful not to cut too deep.
- Whisk the olive oil with lemon juice, season with salt and pepper and stir in the parsley. Using a pastry brush, coat the fish with oil on both sides rubbing a little into each slit.
- Grill for 3-5 minutes on each side depending on the size of the fish.
- Serve the fish on a platter accompanied by Greek salad and new potatoes