The beauty of cooking whole fish is that its one of the easiest things to do in the world. With a sharp knife make 2 to 3 deep incisions along the body on each side.

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Season the fish with about 1 tablespoon of kosher salt rubbing it evenly all over the fish.

Whole fish barbecue recipe. I use a basting brush for this job. Remove the sea bass from the fish basket. One of the best and most simple ways of barbecuing fish is to leave them whole – a whole sea bass or bream makes an impressive main and the bones help to impart flavour and moisture into the flesh.

Lay the fish on a clean cutting board. Grill the fish over moderately high heat uncovered until lightly charred and it releases easily from the grate 10 minutes. Red food color 1pinch.

Not only are they affordable and widely available they also suit a lot of tasty rustic flavours and dont require too much. Test the fish is cooked using a fork seeing if it flakes apart easily. Discard the charred herbs and lemon and place the fish onto a serving plate.

Place the fish so that the tail is furthest from the flames. Pat dry all over with paper towels and inside the cavity. Finally lather the entire fish including its body cavity with olive oil.

Cover the fish with a sheet of foil and fold in the sides to enclose. Lay the broccoli onto the grill and cook for three or four minutes turning to cook evenly. Turn and grill until the flesh is white throughout 10 minutes longer.

In the end add a couple of lemon wedges into the fish cavities and now you can start to grill the fish. Meanwhile chop the anchovies and place into the bottom of a bowl. Jamie says it can be as good as pork crackling when its done well.

Whole Fish BBQ Recipe Today marks the final phase in my quest to get more people to cook whole fish at home. Add 4 blood orange wedges into the slits of the fish. Wrapping a whole fish in newspaper will keep it extra soft and juicy.

Add the cooked broccoli and stir well. Dont flip the fish too early or the skin will stick to the panbarbecue. Grill the fish on the barbecue or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil.

Each side should be cooked eight to ten minutes per inch of thickness. Place on a platter and let it sit for 4 or 5. Sardines mackerel trout or red mullet are generally the best fish for cooking whole.

Only turn the fish over when the skin is crisp and golden. Place the fish on the BBQ grill for 10 minutes and turn over and cook for a further 8 minutes on the other side. The trick is to wrap your fish in several layers of paper and then soak the whole parcel in water so that the smoking paper.

Remove from the bbq and carefully unwrap. Allow to fry about 5 minutes on each side or until the flesh has browned and flakes easily. 5 Barbecue the fish for eight to ten minutes per side.

If fish skin is properly cooked on the barbecue its amazingly tasty and crispy.

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