BBQ sea bass is a fantastic recipe for your grill. The fish flavours work really well with the fennel and basil all complemented by some delicious notes from the charcoal. The foil wrap helps to keep the fish moist and in a shape. If you want to up your grilling game try searing the skin and serve skin side-up. Quantities below are to serve four lucky people.
Ingredients For BBQ Sea Bass
Four Sea Bass fillets from Walter Purkis & Sons
Fennel bulb – grated or finely sliced
4 finely sliced garlic cloves
Handful of rough chopped fresh sweet basil
Coarsely chopped fresh flat-leaf parsley
1 Lemon – sliced
Sea salt and freshly ground black pepper for seasoning
Teaspoon of Fennel seeds
Plus 4 sheets cooking foil
Cooking Method For BBQ Seabass
If you are using charcoal for your grill make sure you light it in good time so that it is up to temperature when you want to cook. (You can see it is ready when the coal is white all over). Place the coals to one side so you can choose some more indirect heat if required.
Cut diagonal lines across skin of sea bass fillets
Mix the fennel, garlic, basil, parsley and place equal amounts on each foil square. Next place the fish fillets skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.
Place the foil parcels on medium heat and grill for 3-4 minutes each side. Remember that thicker cuts will need longer or shorter for a thin piece. You can visually check to see if the its done. When the bass is opaque and it flakes apart easily, it is cooked. You can also check by the firmness – it does become much firmer when cooked through.
Serve right away with some fresh crusty bread and salad.
This recipe and the image credits are from National BBQ Week pay them a visit for more information about this annual celebration of all things grilling.
Cooking Method For Whole BBQ Seabass
You can use the same ingredients to cook a whole seabass. The difference being that you use the fennel, lemon and herbs as a stuffing instead.
As with the fillets, make some shallow diagonal cuts in the flesh about 3-5 times down both sides of the body – depending on the size of the fish
Dry the fish well – this really helps to prevent any sticking. Add the ingredients into the body cavity, you can seal it up with a skewer. Rub all over with oil and salt
Two choices for cooking:
- In foil. Wrap and scrunch the edges together to seal the parcel. This helps to steam the fish and keeps the flesh moist, but keep in mind that this method will not produce crispy skin or quite as much smokiness from the charcoal.
- BBQ direct. Make sure your grill is clean and your fish dry – to prevent sticking. You can use a fish basket, this makes it easy to handle the fish. Oil the basket too.
Cook the fish for 5-6 minutes on each side, the fish is cooked when the flesh is firm and comes easily away from the bone
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