Barbecue Sea Bass with Garlic and Rosemary
Barbecue Sea Bass with Garlic and Rosemary Malky Soffer

Sea bass is a superb fish, popular on dinner menus. Its soft, flaky flesh has a sweetness and firmness that lends to its versatility.

This recipe is such a simple dish to prepare and can be cooked either on the barbecue or in a very hot oven. If sea bass is not available where you are, you can substitute it with sea bream, also known as Denis fish.


  • 4 whole sea bass, gutted, heads and tails removed and slits made in the skin on both sides of fish
  • 3 cloves garlic, sliced
  • Sprigs of rosemary
  • Lemon juice
  • Olive oil
  • Spray oil
  • Salt and pepper


Heat barbecue or switch on oven to 200 degrees Celsius (400 degrees Fahrenheit).

Wash fish and pat dry.

Tear of 4 pieces of foil large enough to make a parcel for each fish.

Spray each piece of foil with the spray oil.

Place each fish on each piece of foil.

Season inside each piece of fish with salt, pepper and lemon juice

Place slices of garlic and small sprigs of rosemary in all the slits in the fish on both sides.

Place some extra sprigs of rosemary inside each piece of fish for extra flavour.

Season outside of the fish with the salt, pepper, lemon juice and a drizzle of olive oil.

Close each piece of foil around the fish to form 4 individual sealed parcels.

Place the fish on the barbecue or in the oven for 20 minutes until cooked through.

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