Whole fish over charcoal feels generous without being complicated. The skin protects the flesh, the cavity carries lemon and herbs, and a two-zone fire lets you colour the outside without drying the centre.
Ingredients
- 2 whole sea bass, about 700–900 g each, scaled and cleaned
- 2 lemons
- 1 bunch fresh coriander
- 3 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Fine salt and black pepper
Method
- Dry the fish well. Pat the fish dry inside and out. Make three shallow cuts through the skin on each side.
- Season simply. Rub with olive oil, cumin, salt and pepper. Fill each cavity with lemon slices, coriander stems and garlic.
- Prepare the grate. Heat and clean the grate, then oil it lightly. Set a medium two-zone charcoal fire.
- Start over direct heat. Lay the fish across the hotter side. Leave it undisturbed for 4–6 minutes so the skin can release cleanly.
- Turn once. Use a wide spatula and tongs to turn carefully. Cook the second side for another 4–6 minutes.
- Finish indirectly. Move the fish to the cooler side, close the lid and cook until the thickest part reaches 63°C, or the flesh is opaque and separates easily with a fork.
- Serve immediately. Finish with charred lemon, fresh coriander and a small pour of olive oil.
Grate note: Fish sticks when the grate or skin is wet. A hot, clean, lightly oiled grate matters more than constant turning.
At the table
Serve with baladi bread, a tomato-and-cucumber salad, and a cool tahini or yoghurt sauce. Let the fish be the centrepiece and keep the rest fresh.
Cooking times vary with fish size and fire intensity. Use a food thermometer when possible.