Whole sea bass stuffed with lemon, parsley, and thyme, grilled over direct heat until the skin chars and the flesh steams inside. Elegant, simple, impressive.
smokeandsoil.com/recipes/whole-grilled-sea-bass-with-herbs
by L Field
Prep
10 min
Cook
18 min
Total
28 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
Whole Grilled Sea Bass with Herbs is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Cooking a whole fish over direct heat on the BBQ demands a steady hand and a little patience, but it rewards you with clean, smoky flavours that let the natural freshness of the sea bass shine through.
Key to this dish is the balance between the fire’s heat and the herbs tucked inside the cavity — parsley, thyme, and rosemary — which infuse the fish with subtle aromatic notes without overpowering it. A squeeze of lemon and a drizzle of good olive oil finish it simply, complementing the flesh’s delicate texture and flaky finish. Using an instant-read thermometer helps ensure the fish is cooked perfectly, avoiding the common pitfall of overcooking.
This recipe embodies the Smoke & Soil philosophy: cooking over fire as a craft, using seasonal, clean ingredients for everyday meals that feel considered but never complicated. It’s not about fuss or flash, but about respect for the ingredient and the process, allowing the inherent qualities of the sea bass and herbs to do the talking.
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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)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Fish and Fuel
Score the Sea Bass: Using a sharp knife, make three deep, diagonal scores on both sides of the fish, cutting down to the bone. This allows for even heat penetration and flavour infusion. Season and Stuff: Rub the fish inside and out with olive oil, salt, and pepper. Place the lemon slices, parsley, thyme, and rosemary into the cavity. Ignite the Briquettes: Fill a chimney starter with Weber briquettes and light them. Once fully ashed over (approx. 15-20 minutes), spread them evenly across the charcoal grate to create a high-heat, direct cooking zone. Replace the cooking grate and allow it to preheat for 5 minutes.
The High-Heat Grill
Place the Fish: Lightly oil the grilling basket or the cooking grate to prevent sticking. Place the stuffed sea bass in the basket and set it directly over the hot coals. Initial Sear: Grill the fish for 6-7 minutes per side. The high heat is crucial for crisping the skin. If not using a basket, use tongs to carefully turn the fish after the first 6 minutes. Check Internal Temperature: After turning, insert an instant-read thermometer into the thickest part of the fish, avoiding the bone. The target internal temperature is 63°C. If the temperature is below 60°C, continue cooking for another 1-2 minutes per side. The flesh should flake easily when tested with a fork.
Rest and Serve
Rest: Once the target temperature is reached, remove the fish from the grill and allow it to rest on a cutting board for 5 minutes. The residual heat will complete the cook. Serve: Remove the herbs and lemon from the cavity before serving. A final drizzle of good quality olive oil and a sprinkle of flaky salt are optional but recommended.
Rest and Serve
Rest: Once the target temperature is reached, remove the fish from the grill and allow it to rest on a cutting board for 5 minutes. The residual heat will complete the cook. Serve: Remove the herbs and lemon from the cavity before serving. A final drizzle of good quality olive oil and a sprinkle of flaky salt are optional but recommended.
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)
180
kcal
6g
protein
15g
carbs
10g
fat
probe
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
