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Whole Barbecued Seabass

Whole Barbecued Seabass recipe

Sometimes there’s no need to over complicate something, especially when you want to keep the flavour of the main ingredient, in this case a lovely fresh piece of fish.

Here’s a really simple way to barbecue a whole seabass and add a little extra flavour that really compliments it. Now all you need is the sun!

Serves 2

  • 1 whole seabass, gutted and washed
  • dried dill
  • salt and pepper
  • ½ lemon, cut into thin slices
  • 1 sprig of a fresh herb, such as rosemary or thyme

Cut a few slits on both sides of the fish and lightly sprinkle with the dill, salt and some pepper. Rub into the fish.

Lightly salt and pepper the inside of the fish, then stuff with the lemon slices and the sprig of herb.

Use a wooden skewer to ‘sew’ the fish together. This helps keep the lemon in place when you flip it over during cooking.

Place on your hot barbecue and cook for 10 minutes, turning over once, or until the fish is cooked through.

Serve with a salad or other barbequed goodies, or just pick at the fish as is.

About Matt

Matt has written 163 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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2 Comments

  1. Now that is just delicious. I also like to keep the spices simple when I grill fish. I sure love how this one looks
    .-= Alisa´s last blog ..Talking Champagne With Jean-Pierre Vincent =-.

  2. Barbied Sea Bass is just fabulous and I agree with keeping it simple. My son spearfishes and brings them fresh from the Pembrokeshire sea straight to the bar-b-q in the summer months. Delicious.

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