Fire-Baked Sea Bass with Lemon and Herbs | Smoke & Soil

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Fire-Baked Sea Bass with Lemon and Herbs — recipe

Recipes

Fish & Seafood

BBQ

Everyday BBQ

Clean eating

Fire-Baked Sea Bass with Lemon and Herbs

Whole sea bass baked directly on the embers, stuffed with lemon and herbs for a fresh, smoky flavour. A simple, elegant way to cook fish over fire.

Prep: 15 minCook: 20 min4 servingsMedium

Serves:

4

Ingredients

about 400-500g each

thinly sliced

to taste

to taste

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smokeandsoil.com/recipes/fire-baked-sea-bass-with-lemon-and-herbs

Fire-Baked Sea Bass with Lemon and Herbs

by L Field

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

2Sea Bassabout 400-500g each

1Lemonthinly sliced

1 small bunchDill

1 small bunchParsley

2 tbspOlive Oil

Saltto taste

Health Notes

Sea bass is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart and brain health.

Notes

Don't be afraid of the char on the skin; it protects the flesh and adds a fantastic smoky flavour.
Ensure your embers have a consistent, even heat to avoid hotspots and ensure the fish cooks through.

Seasonal Variations

You could also use whole mackerel or bream for this recipe.
Try adding different herbs like fennel or tarragon to the cavity.

Nutrition (per serving, estimate)

450

kcal

50g

protein

5g

carbs

25g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Log this cook

How did it turn out?

Date cooked

Notes (optional)

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Quick Reference

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyWeeknightSummerClean EatingDirect Heat

Equipment

accessory

Heatproof Gloves

Heatproof gloves are an essential piece of kit for anyone serious about fire-cooking and BBQ. They protect your hands from the intense heat of live flames, hot grates, and cookware, allowing you to work confidently and safely around the fire. At Smoke & Soil, we believe in cooking with integrity and respect for the process, which means using the right tools to handle heat without cutting corners. Cheap gloves might seem like a bargain, but they often fail when you need them most, putting you at risk of burns or accidents. Investing in quality heatproof gloves is a no-brainer for everyday BBQ enthusiasts who want to cook clean, whole-food meals over fire with peace of mind. These gloves fit perfectly with our ethos of everyday BBQ and homegrown ingredients because they enable you to engage directly with your cooking. Unlike bulky oven mitts, heatproof gloves offer dexterity and grip, making it easier to manoeuvre cookware, adjust grates, and manage live fire safely. This hands-on approach is crucial when working with seasonal produce and whole foods, where precise handling can make all the difference. Remember, these gloves are designed to resist heat for limited contact only; they are not fireproof. Use them wisely and avoid prolonged exposure to open flames. Practical advice for using heatproof gloves includes keeping them dry at all times, as wet gloves conduct heat rapidly and reduce protection. Look for gloves with textured silicone palms or similar materials to ensure a secure grip on greasy or slippery surfaces. Always inspect your gloves regularly and replace them if the insulation starts to degrade or if you notice any damage. Proper use and maintenance extend their lifespan and keep you safe. In short, heatproof gloves are a small investment that pays off in safety, control, and confidence at the BBQ.

grill

Firepit

A firepit is the most elemental and authentic way to cook outdoors, connecting you directly with the primal art of fire and ember cooking. It embodies the Smoke & Soil ethos by encouraging patience, respect for seasonal and homegrown ingredients, and a clean, whole-food approach to cooking over natural heat. Unlike conventional grills, a firepit demands an understanding of fire management, from building a steady ember bed to creating distinct heat zones for versatile cooking. This process rewards you with unmatched flavour complexity and an atmosphere that no other cooking method can replicate. Using a firepit properly means resisting the urge to cook over roaring flames. Instead, wait for the flames to die down and the wood to become glowing embers. This ensures even heat and prevents food from charring or tasting bitter. Choosing the right wood is crucial: seasoned hardwoods produce clean smoke that enhances flavour, while damp or unseasoned wood creates acrid, dirty smoke that can ruin your food. Managing the fire to establish zones of varying heat allows you to cook different cuts and ingredients simultaneously, from searing over high heat to slow cooking over gentle embers. Beyond cooking, the firepit is a social focal point, perfect for gathering friends and family around the fire. It encourages a relaxed, no-rush approach to BBQ, where the process is as important as the result. Mastering the firepit takes practice and patience, but it is a deeply rewarding skill that elevates everyday BBQ to an art form. It aligns perfectly with Smoke & Soil’s commitment to grounded, no-nonsense cooking that celebrates natural flavours and the joy of fire-cooked food.

tool

Fish Spatula

The fish spatula is a quietly essential tool that deserves a spot in every home cook's kit, especially for those who take their BBQ and fire-cooking seriously. Its design is deceptively simple: a long, thin, slightly flexible blade with a slotted surface that allows juices and fats to drain away. This makes it perfect for handling delicate proteins such as fish or eggs without tearing or breaking them apart. At Smoke & Soil, we value tools that enhance the natural flavours and textures of whole foods, and the fish spatula fits this ethos perfectly by enabling gentle, precise handling over direct heat. Beyond fish, this spatula excels at flipping vegetables, pancakes, and even delicate items like omelettes or crepes. Its flexibility allows it to slide effortlessly under food, making it far superior to rigid turners that risk damaging the surface of your ingredients or sticking stubbornly. Using the fish spatula encourages patience and respect for the cooking process: if the food resists lifting, it usually means it needs a little longer to develop a proper crust or release naturally. This approach aligns with our no-bullshit philosophy of cooking with intention and care, not rushing or forcing the process. Practically, the fish spatula is a versatile multitasker in the kitchen and at the BBQ. It helps maintain the integrity of your ingredients while giving you control over the cooking surface. It is a tool that rewards understanding and technique, not just brute force. Investing in a quality fish spatula with a thin, flexible edge will elevate your everyday cooking and bring out the best in your seasonal, homegrown produce and proteins. It is a small but mighty piece of kit that embodies the clean, whole-food approach we champion at Smoke & Soil.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Resting Meat Properly Cooking in Embers Direct Heat Grilling

Written by

L Field

RecipesSauces & Rubs

Caper and Dill Butter

A simple, no-cook compound butter with the bright, tangy flavours of capers and fresh dill. Perfect for melting over grilled fish or vegetables.

10 min4 servingsEasy

prep

Black Pepperto taste

Method

1
Prepare the Fish
Pat the sea bass dry, inside and out. Make a few slashes in the skin on both sides of the fish, which will help it to cook evenly. Season the cavity generously with salt and pepper, then stuff it with the lemon slices and the bunches of dill and parsley.
5 min
2
Oil and Season
Rub the outside of the fish all over with olive oil, and season well with more salt and pepper. The oil will help the skin to crisp up and prevent it from sticking too much to the embers.
3
Cook on the Embers
Carefully lay the fish directly onto the hot embers. Cook for about 8-10 minutes on each side. The exact time will depend on the heat of your fire and the size of the fish. The skin will blacken and char – this is what you want. Use a long-handled fish slice or two spatulas to carefully turn the fish over.
10 min
4
Rest and Serve
Once cooked, the flesh should be opaque and flake easily. Carefully lift the fish from the fire and let it rest for a few minutes. You can either peel back the charred skin and serve the fillets, or present the whole fish at the table for a more dramatic effect.
5 min

Notes

Don't be afraid of the char on the skin; it protects the flesh and adds a fantastic smoky flavour.
Ensure your embers have a consistent, even heat to avoid hotspots and ensure the fish cooks through.

Health Notes

Sea bass is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart and brain health.

Seasonal Variations

You could also use whole mackerel or bream for this recipe.
Try adding different herbs like fennel or tarragon to the cavity.

Nutrition

Per serving (estimate)

450

kcal

50g

protein

5g

carbs

25g

fat

Grounded fire cooking for everyday life. Grow it. Cook it. Eat well. Do it properly.

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