BBQ Whole Fish

BBQ Whole FishBBQ Whole Fish


  • 2 whole fish, approx. 800g each
  • 2 lemons
  • 4 garlic cloves, peeled and chopped
  • 1 medium red onion, diced
  • 4 Tbsp capers, drained
  • 2 Tbsp olive oil
  • Flaked sea salt
  • Freshly ground black pepper
  • 2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil
  • Tin foil for wrapping each fish in.


  1. Scale and gut each fish carefully. (See gutting instructions.)
  2. Wash the fish inside and out, then gently dry with a paper towel.
  3. Finely grate half of the zest from the lemons, then slice both thinly.
  4. Place the grated zest in a food processor with the garlic, onion, capers, herbs, olive oil and seasoning, and process until finely chopped.
  5. Score some shallow cuts into the outside of each fish then rub the sea salt and pepper all over the outside of the fish so that some goes into the scored cuts.
  6. Pack the mixture into each fish along with a few lemon slices around it to hold the stuffing in.
  7. Grease the tin foil with some olive oil then wrap each fish tightly in the tin foil and leave for an hour before cooking if possible.
  8. Cook the fish on a hot barbecue for 15 minutes on each side but don’t unwrap to check how well it has cooked until after both sides have been done.

Serves 4

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