Lemon and Rosemary Barbecued Bass
Lemon and Rosemary Barbecued Bass



  • 2 medium sea bass
  • Handful of rosemary
  • 2 lemons, 1 sliced, 1 halved
  • 2 tbsp olive oil
  • Season the cavities of the fish with salt and pepper, then stuff with the lemon slices and rosemary sprigs. Rub the skin with olive oil and season with salt, then barbecue for 8 mins on each side until the skin is char-marked and blistered and the flesh is cooked through. While the fish is cooking, lay the lemon halves cut-side down on the barbecue grill. Serve the fish drizzled with oil and with the charred lemons for squeezing - perfect!
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box