Stuffed Grilled Fish
A whole fish stuffed with a bright, herby filling, grilled until the skin crisps and the flesh turns flaky. Served with fresh lemon, tomato, and bell pepper for a light, summery dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 35g
Ingredients
- 1 whole whole fish (such as sea bass or trout), cleaned
- 1 whole lemon
- 1 whole tomato
- 1 whole bell pepper
- ½ cup fresh herbs (parsley, dill, or cilantro)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat your grill to medium-high. Pat the 1 whole fish dry with paper towels and score the skin 2-3 times on each side.
- 2
Chop the 0.5 cup fresh herbs and mix with 1 tbsp of the olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Stuff this mixture into the fish's cavity.
- 3
Rub the outside of the fish with the remaining 1 tbsp olive oil and the rest of the salt and pepper. Place the fish on the grill.
- 4
Grill the fish for 6-8 minutes per side, until the skin is charred and the flesh flakes easily with a fork.
- 5
While the fish cooks, slice the 1 lemon, 1 tomato, and 1 bell pepper into rounds.
- 6
Transfer the grilled fish to a platter and arrange the lemon, tomato, and bell pepper slices around it. Serve hot.
- 7
Optional: add a pinch of chili flakes or a drizzle of extra olive oil before serving.
Tools you’ll need
- Grill or grill pan
- Tongs
- Cutting board
- Chef's knife
- Small bowl
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