Whole haddock grilled simply with olive oil, lemon, and parsley. The firm flesh holds together well on the grill and takes on a light smokiness.
smokeandsoil.com/recipes/whole-grilled-haddock-with-parsley
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
Whole Grilled Haddock with Parsley is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Using fresh, sustainably caught haddock ensures a clean, delicate flavour that stands up well to the direct heat of the grill without losing its moisture. The simplicity of the seasoning—just olive oil, salt, pepper, and a generous handful of fresh parsley—allows the natural qualities of the fish to shine through.
Grilling the haddock whole over direct heat demands a steady hand and a reliable thermometer to get it just right. This method locks in the fish’s juices and gives the skin a subtle crispness, while the flesh remains tender and flaky. The parsley adds a fresh, herbaceous note that complements the lemon’s brightness, balancing the richness of the fish and the smokiness from the fire. It’s a recipe that rewards patience and respect for the ingredients, making it an ideal example of everyday BBQ done well.
At its core, this dish reflects the Smoke & Soil philosophy: using fire as a tool to elevate simple, seasonal produce without fuss or unnecessary embellishment. It’s about clean eating, straightforward cooking, and enjoying the process as much as the result. Whether you’re firing up the grill midweek or hosting a quiet weekend meal, this whole grilled haddock offers a calm confidence on the plate that’s both satisfying and approachable.
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Create free accountHealth Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
380
kcal
36g
protein
8g
carbs
20g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Haddock
Rinse the haddock under cold water and pat it completely dry with paper towels. Using a sharp knife, score the fish three times on each side, cutting down to the bone. This allows for even heat penetration and better seasoning. Rub the fish inside and out with 1 tablespoon of olive oil, then season generously with salt and pepper. Stuff the cavity with half of the chopped parsley and all of the lemon slices.
Establish the Fire
Set up the Weber Master-Touch for a direct, high-heat cook. Light one full chimney of Weber briquettes. Once the coals are fully ashed over (approximately 15-20 minutes), pour them directly onto the charcoal grate. Place the cooking grate over the coals and allow it to preheat for 5 minutes. The target cooking temperature at grate level is 200–230°C (400–450°F).
Grill the Fish
Lightly oil the fish grilling basket or the cooking grate to prevent sticking. Place the prepared haddock onto the grate. Grill the fish directly over the coals with the lid closed for 5 to 6 minutes. Open the lid, carefully flip the fish (using the basket if available), and close the lid for another 5 to 6 minutes.
Check for Doneness
Use an instant-read thermometer to check the core temperature at the thickest part of the fish. The target internal temperature is 63°C (145°F). The flesh should be opaque and flake easily when tested with a fork. If the temperature is not met, continue cooking for 1-2 minute intervals.
Finish and Serve
Once cooked, remove the haddock from the grill and transfer it to a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and garnish with the remaining fresh parsley. Serve immediately.
Finish and Serve
Once cooked, remove the haddock from the grill and transfer it to a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and garnish with the remaining fresh parsley. Serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
380
kcal
36g
protein
8g
carbs
20g
fat
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
