Whole Grilled Fish Recipe

Name: Whole Grilled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) whole striped bass, gutted, scaled, and trimmed, on both sides (see Scoring Whole Fish, below); 1 1/2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 sprigs fresh thyme, divided; 4 sprigs fresh rosemary; 4 sprigs fresh lavender (optional); Lemon slices; Lemon rind strips; Fresh thyme, rosemary, and, if desired, lavender sprigs

Servings: persons

1
Preheat grill to medium-high heat. Score whole striped bass; rub evenly with olive oil. Sprinkle skin and scored flesh with salt and pepper. Place 4 sprigs each of thyme, rosemary, and (if desired) fresh lavender into cavity. Tuck 3 lemon slices, 1 strip lemon rind, and 1 sprig of each herb into each scored slit. Grill 7 minutes on each side or until desired degree of doneness. (Or place fish on a baking pan, and roast at 425u00b0 for about 25 minutes.)
2
SCORING WHOLE FISH
3
Making incisions through the skin and flesh (called scoring) takes the guesswork out of cooking whole fish.
4
Choose the right fish. Round fish--which have an eye on each side of the head, such as bass, snapper, and trout--are ideal.
5
Make deep cuts. Use a chef's knife to cut through the flesh at a 45-degree angle, down to the bone. Score 1 1/2 inches apart between the pectoral fin and tail.
6
Fill with flavor. Deep, angled pockets provide a wide area to stuff herbs and thoroughly season the flesh and the skin.
7
Cook to perfection. Scoring deep cuts lets heat circulate around the flesh for quick, even cooking. Check doneness inside the cut, at the thickest part of the fish. The flesh should be firm and opaque and separate easily from the bone.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2-pound) whole striped bass, gutted, scaled, and trimmed, on both sides (see Scoring Whole Fish, below), 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and more.

Yes, Whole Grilled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Grilled Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions