About Grilled Fish

Round, firm fish, such as sea bass, grey or red mullet, bream and sardines, are fantastic for grilling and, as with all fish, are tastier if cooked on the bone. This means a little more work for the eater but it is well worth it. As far as quantities go, 200g/7oz cleaned and gutted per person is a fair rule of thumb.

Heat a griddle pan or overhead grill. If you are using a whole fish, make 2 or 3 slashes to the bone on each side. If using a fillet, score or slash the skin to stop it curling up, but don’t cut through the flesh. Lightly oil and season with sea salt and a good grinding of pepper. Fillets should be grilled for 2–4 minutes per side, depending on thickness, until the flesh is firm to the touch and just beginning to flake. Whole fish will take longer and if they weigh over 200g they should be cooked on a medium heat. They are done when the flesh is firm and just beginning to come away from the bone.