Fired cooking methods have revolutionised the London restaurant scene. Chefs are increasingly embracing the primal joy of fire and the distinctive smokey flavours it imparts. Whether you're preparing turbot, John Dory, sea bass, or brill, achieve restaurant-quality results at home and enjoy the exquisite flavours of whole prime fish grilled on the BBQ with our five expert steps:
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Incorporate a sauce: A simple sauce keeps the fish flavourful and moist, enhancing both the fish and the fire cooking method. Use it to baste during cooking or as a finishing drizzle for the traditional Basque way. Our go-to is a mix of 100ml extra virgin olive oil, 2 minced garlic cloves, the juice of 1 lemon, and chopped fresh parsley, allowing the fish's exceptional freshness to shine. You could also choose to marinate the fish in the sauce for an hour before cooking.
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Prepare the fish: Pat the skin dry with kitchen paper for a crisper texture, as excess moisture can cause steaming instead of grilling. Lightly brush with oil and generously season with sea salt to enhance natural flavours and contribute to a crisper finish.
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Prepare the BBQ: Once your BBQ is lit, let the flames die down and the temperature decrease. Brush the grill grates with oil. If using a grill cage, make sure to oil it too. Cooking slowly at medium heat ensures a crispy skin and a juicy, tender interior.
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Grill the fish: Place the whole fish skin down directly on the grill grates or in its cage on the grill, basting the top with sauce if not marinated. Cook for 5 minutes before turning and basting. Repeat every 5 minutes until the fish reaches an internal temperature of 55°C or is crispy outside and cooked through—about 30 minutes, depending on size. If you don't have a thermometer, use a knife or toothpick to check the warmth at the thickest part.
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Serve: Carefully remove the fish and present it whole with a drizzle of sauce as a centrepiece, or fillet it along the backbone for individual portions.
By following these steps, you'll ensure even cooking, a deliciously crisp skin, and retained moisture and flavour, resulting in perfectly grilled whole fish this summer and beyond. Bookmark this post as your ultimate guide to mastering BBQ whole fish, and explore more sauce and marinade inspirations to add some novelty to your next BBQ.
