Whole Barbecued Seabass
- 1 whole seabass, gutted and washed
- dried dill
- salt and pepper
- ½ lemon, cut into thin slices
- 1 sprig of a fresh herb, such as rosemary or thyme
Cut a few slits on both sides of the fish and lightly sprinkle with the dill, salt and some pepper. Rub into the fish.
Lightly salt and pepper the inside of the fish, then stuff with the lemon slices and the sprig of herb.
Use a wooden skewer to ‘sew’ the fish together. This helps keep the lemon in place when you flip it over during cooking.
Place on your hot barbecue and cook for 10 minutes, turning over once, or until the fish is cooked through.
Serve with a salad or other barbequed goodies, or just pick at the fish as is.