Grilled Fish
A whole fish grilled over charcoal until the skin is crisp and the flesh is flaky, with a simple lemon and herb finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 40g
casualoutdoormediterraneanpescatarianfishflakycrispysummer barbecue
Ingredients
- 1 whole whole fish (such as sea bass or trout), cleaned
- 2 tablespoons olive oil
- 1 whole lemon
- ¼ cup fresh parsley
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Pat the fish dry and score the skin diagonally on both sides, about 1 inch apart.
- 2
Rub the fish all over with olive oil, salt, and pepper, including the cavity.
- 3
Stuff the cavity with lemon slices, parsley, and garlic cloves.
- 4
Preheat a charcoal grill until coals are glowing and covered with white ash.
- 5
Grill the fish over medium-high heat, about 5-6 minutes per side, until skin is charred and flesh flakes easily.
- 6
Serve hot with extra lemon wedges and fresh parsley.
Tools you’ll need
- charcoal grill
- tongs
- knife
- cutting board
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