Grilled Whole Fish with Lemon and Rosemary

Name: Grilled Whole Fish with Lemon and Rosemary
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 Whole sea bream, sea bass, or mackerel, scaled and gutted; 1 handful Fresh rosemary sprigs; 2 Lemons (1 sliced, 1 halved); 2 tbsp olive oil; 1 pinch salt and pepper; 1 tsp Sea salt flakes

A simple yet elegant way to prepare whole fish on the grill, infused with aromatic rosemary and bright citrus. The charred lemons add a smoky, caramelized depth that perfectly complements the tender, flaky meat.

Servings4 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

Whole sea bream, sea bass, or mackerel, scaled and gutted
2
Fresh rosemary sprigs
1 handful
Lemons (1 sliced, 1 halved)
2
olive oil
2 tbsp
salt and pepper
1 pinch
Sea salt flakes
1 tsp

Step-by-Step Instructions

Prepare your barbecue for medium heat. If using charcoal, wait for an even layer of grey ash to form over the embers; for a gas grill, set the burners to medium.

Pat the fish dry with kitchen paper. Season the internal cavities generously with salt and pepper, then stuff them with most of the rosemary sprigs and the lemon slices.

Rub the exterior skin of the fish with olive oil and season well with sea salt flakes.

Place the fish on the grill. For easier handling, you can use a fish cage, or simply scatter the remaining rosemary and lemon slices directly onto the grill grate and lay the fish on top.

Grill the fish for 8–10 minutes per side. The skin should be blistered and lightly charred, and the flesh should be opaque and flake easily when tested with a fork.

While the fish is cooking, place the lemon halves cut-side down on the grill. Cook them for a few minutes until distinct char marks appear.