Fennel and herb barbecued whole fish
A beautifully aromatic whole fish stuffed with fennel, citrus, herbs, and capers, then grilled until tender and fragrant. Perfect for barbecues and served best with fresh salad and crusty bread.
Updated : 17 November, 2025
Easy
More than 1 hour.
Ingredients
4
Fish
1
Lemon
1
Oranges
1
Fennel
4
Garlic
1
Red onion
3 tablespoon
Capers
handful
Parsley
as needed
Olive oil
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use sea bass, sea bream, trout or red mullet.
Step 2
Wash the fish thoroughly inside and out, then pat dry with kitchen paper.
Step 3
Finely grate half of the zest from both the lemon and orange, then slice the fruits thinly. Place the grated zest into a food processor along with the fennel, garlic, onion, capers, parsley, a generous splash of olive oil, and some seasoning. Blitz until everything is finely chopped.
Step 4
Stuff the fish with the mixture, then fold several lemon and orange slices around the outside to help hold the filling in place. Tie 3-4 pieces of string around the fish to secure the citrus slices. Trim any excess string and place the fish on a large plate.
Step 5
Drizzle the outside of the fish with olive oil and season with salt and pepper. Leave it at room temperature for about 45 minutes, or refrigerate for up to 4 hours, to allow the flavours to infuse. If short on time, you can cook it immediately.
Step 6
For easiest grilling, place the fish in single-wire fish racks with handles so it can be turned easily. Cook over medium-hot coals for 15-20 minutes, turning halfway through, until the fish is cooked through and lightly charred.
Step 7
Serve immediately with a fresh green or tomato salad and plenty of crusty bread to soak up the delicious juices.
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