We love barbecues, any sign of the sun shining is an excuse for us to get the barbie on! Whilst my husband always goes for the typical manly meat options of steaks, sausages or burgers, I tend to prefer fish. My favourite being barbecued Sea Bass or Sea Bream. This dish reminds me of being in Greece, where I seemed to order grilled fish almost every evening.
Barbecue Sea Bass is so easy to do and makes for an impressive barbecue supper, well in my eyes anyway! It’s easy doubled or tripled too, as long as you have the space on the barbecue.
Preparation time – 5 minutes
Cooking time – 15 minutes
Serves – 1 (or could be shared as part of a barbecue feast) – Easily Doubled
Sea Bass (or Sea Bream)
1 clove of garlic (optional)
Fresh Herbs (Recommend Basil or Dill)
When buying your fish, make sure you ask your fishmonger to prepare it by gutting, scaling and cleaning the sea bream and ask them to remove the head if you prefer.
Light the barbecue! We tend to use coals and some wood chips to add to the flavour. Of course a gas barbecue is fine too, but it doesn’t have that gorgeous bbq smell.
Slash the flesh of the fish about three times down both sides with a sharp knife. Then use your hands to rub in a glug of olive oil onto both sides. Then sprinkle with some sea salt and black pepper.
Fill the cavity with some slices of lemon, slices of peeled garlic and fresh herbs. Pushing them well into the cavity.
Place the Sea Bass into an oiled fish basket. If you don’t have a fish basket, you can loosely wrap the fish in foil, but this won’t produce a crispy skin or have any smokiness from the barbecue.
When the barbecue is ready, which means that the flames will have died down and the coals are now grey and glowing, place the fish onto the barbecue.
Cook the Sea Bream for about 5 – 8 minutes on each side.
The fish is cooked when the flesh comes away easily from the bone.
Serve with a side salad or barbecued jacket potatoes and some green beans. I also find a nice glass of rose goes down well with it too on a sunny day!