Grilled Fish with Lemon Sauce

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This dish is ideal for those of you fortunate enough to have either a plancha (a large cast-iron plate heated by gas) or a genuine charcoal barbecue. On a fine day you can cook the fish outside and prepare the sauce in the kitchen at the same time.


I used a black bream weighing about 2.25 kg/5 lb but you could use any fish - big or small, It doesn’t matter. Ask the fishmonger to gut the fish and trim off all the fins but leave the scales on as these will burn away during cooking. Stuff the fish with some chopped parsley, wedges of lemon, celery leaves, salt and pepper. Rub the fish well with salt and olive oil and whack it on a severely hot plancha or barbecue.

Meanwhile, prepare your sauce. You will need 25 g/1 oz butter and 2 tablespoons flour, about 300 ml/½ pint lemon juice, 4 egg yolks beaten together with 2 whole eggs, plus some chopped fresh mint and dill.

Melt the butter in a pan, stir in the flour and cook until smooth. Now whisk in the lemon juice and cook, stirring all the time, until you have a smooth liquid. Pull away from the heat and, while whisking furiously, slowly pour in the beaten eggs. Keep whisking off the heat until the sauce thickens to the consistency of hollandaise or runny mayonnaise. Taste it and see if you need to add any salt and pepper, then stir in mint and dill to taste. The sauce is then simply poured over the cooked fish. It is very popular in Greece and can be served with virtually anything that is edible, even, strangely enough, luscious ripe strawberries that have already been marinated without sugar in lemon juice. I’m not joking - try It! A splendid accompaniment to this dish is the pasta rice with spinach below.