Spicy Barbecued Sea bream

Whole barbecued fish are simple to prepare and cook. In this recipe I wrap the fish in foil sealing in all the flavour of the fish and marinade. This recipe will work just as well in an oven.

4 portions
Prep: 15 minutes
Cook: 15-20 minutes



  • 2 x 650g whole Sea bream, scaled and gutted
  • 1 lemon grass stem, halved
  • 2 garlic cloves, bruised


  • 5 tbsp finely chopped coriander
  • 5 tbsp shredded basil
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • juice of 1/2 lime
  • 1 tbsp Thai fish sauce
  • 5 tbsp sweet chilli sauce
  • 4 tbsp extra virgin olive oil


  1. Sea bream: Make slashes around 3cm apart on either side of the fish. Place 1/2 a lemon grass stem and 1 garlic clove in the cavity of the fish.
  2. Marinade: Place all the marinade ingredients in a bowl and mix until well combined. Rub the marinade into the fish, making sure it gets well into the cuts. Wrap the fish in foil and refrigerate for 30 minutes to 2 hours (the fish may be cooked directly if you wish, the marinating of the fish just allows the flavour's to develop).
  3. To Cook: Preheat a barbecue to medium-high or cook in an oven a moderate-high oven. Place the fish on the barbecue and cook for 7-10 minutes on either side.
  4. To Serve: Serve hot with a little extra sweet chilli sauce and lime wedges. Accompany with a light salad, rice or a noodle salad.