How to cook fish on the barbecue

Barbecueing is the ultimate way to share good times with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure your barbecued fish is a success.

Ideally, you should use a mesh-type grill so you can cook more delicate fish easily. If you don’t have such a grill then you can cook the fish in tinfoil.

Be sure to oil your fish before placing it on the grill so it doesn’t stick. A clean grill will also help prevent the fish from sticking to it.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children.

How to cook whole fish on the BBQ

You can also choose to cook fish whole. This style of serving makes for an impressive main course and helps keep the fish moist and flavourful. You can also stuff whole fish, which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – something as simple as a drizzle of olive oil, a squeeze of lemon juice and a few herbs can work wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid flavours that will overpower the fish and mask its taste. You can also use flavoured butters or side sauces.

Sides to serve with barbecued fish

Grilled vegetables complement fish cooked on a BBQ. Try Mediterranean veg such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, serve your fish with rice or roast potatoes.

Easy Baked Whole Fish Recipes

Cooking whole fish can seem daunting but it’s actually a great and easy way to cook delicious and flavourful fish! Most of the time, whole fish is sold scaled, gutted and cleaned so it’s ready for you to cook (including ours!).

Sea Bream, Seabass and Rainbow Trout are particularly good when cooking whole fish recipes but feel free to substitute with what is available to you! Here are 3 recipes that are super easy but will impress your family and friends!

Whole Sea Bream En Papillote

baked whole sea bream

Cooking fish “en papillote” or simply in baking paper, is one of the easiest to cook fish while making sure the flavours infuse well and the fish doesn’t dry out. Directly serve sea bream in parcels to your guests for a maximum effect!

Whole Sea Bream En Papillote
 
Serves: 4
Ingredients
  • 4 whole sea bream, gutted and cleaned
  • 3 lemons, juiced
  • 1 small fennel bulb, finely sliced
  • 8 sprigs rosemary
  • 2 red chillies, seeded and finely sliced
  • 200 ml white wine
Instructions
  1. Heat the oven to 180C/fan 160C/gas 4. Tear 4 large sheets of baking paper and fold each in half – each piece should be big enough to fit a whole fish into. Season the sea bream inside and out with salt and pepper.

  2. Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel, a sprig of rosemary and the chilli. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with some butchers string and season again with salt and pepper.

  3. Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Divide the white wine and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.

  4. Serve each guest a sealed parcel, allowing them to break open the paper themselves at the table, releasing the steam and cooking smells into the air.

Whole Baked Thai Seabass

Whole Baked Thai SeabassThai cuisine always brings lots of flavours to the table! This delicious seabass recipe is no exception and will make you feel like you are travelling, without leaving your kitchen!

Whole Baked Thai Seabass
 
Serves: 4
Ingredients
  • 4 whole seabass, about 300g each
  • 2 lemongrass stems, outer leaves removed
  • 5cm (2in) root ginger, peeled
  • 4 garlic cloves, peeled
  • 2 red chillies, washed
  • 1 bunch coriander, washed
  • 2 limes, juice
  • 20ml (4 tsp) honey
  • 30ml (2 tbsp) fish sauce
  • 60ml (4 tbsp) vegetable oil
  • spring onions, for garnishing
Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6.

  2. Wash the sea bass inside and out, and pat dry with kitchen paper.

  3. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.

  4. Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.

  5. Use half of the mixture over the fish, making sure you push some into the cuts. Use the remainder of the mixture to fill the cavities of the fish.

  6. Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.

  7. Bake for 20 minutes or until the fish is cooked and flakes easily.

  8. Let it rest for about 5 minutes before opening the parcel. Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it’s not edible because of the woodiness of the lemongrass. Serve immediately.

Whole Baked Trout with Tomatoes and Potatoes

Baked whole trout

Trout has a more delicate flavour than salmon and is a great fish to cook whole. This recipe allows you to bake fish, potatoes and tomatoes in the same dish so it’s super convenient and saves you some washing up!

Baked Whole Trout with Tomatoes and Potatoes
 
Serves: 4
Ingredients
  • 350g cherry tomatoes, broken into smaller clusters if on the vine
  • 1 clove garlic, smashed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 whole trout (about 250g each), scaled, gutted, and cleaned
  • 6 thin lemon slices (from 1 lemon)
Instructions
  1. Preheat oven to 220C / 200C fan. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and ½ teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

  2. Roast until tomatoes are juicy and potatoes are tender (about 25 minutes). Remove from oven.

  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining ½ teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

 

How to cook fish on the BBQ

In the UK, we know how to make the most of warm and sunny weather. Barbecue is the ultimate way to share a good time with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure that your barbecued fish is a success!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children!

How to cook whole fish on the BBQ

You can also choose to cook fish whole. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to keep the fish moist and flavourful. You can also stuff whole fish which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

Simply grilled vegetables compliment well fish cooked on a BBQ. Try Mediterranean vegetables such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, you can serve your fish with rice or roast potatoes.

Fish & Seafood Recipes for Entertaining

Whether you’re hosting a family lunch or a dinner party for friends, there are times when you want to impress and cook tasty food for your guests that also looks great! Cooking for entertaining does not have to be complicated, as proven by these delicious recipes that will add a real wow factor to any meal!

Salmon and Spinach en Croute

With a creamy cheese sauce and flaky salmon, salmon en croute is always a real crowd-pleaser! For best results, make your own pastry!


Salmon and Spinach en Croute
 
Serves: 4
Ingredients
  • Pastry
  • 2 sheets of puff pastry
  • 700g of salmon fillet, skinless and boneless
  • 2 egg yolks, beaten, to glaze
  • salt
  • freshly ground black pepper to taste
  • Cheese and spinach sauce
  • 600ml of milk
  • 50g of butter
  • 100g of plain flour
  • 150g of cheddar, grated (or a similar hard cheese)
  • 200g of baby spinach leaves, roughly 2 bags
  • 60g of pine nuts
  • 1 garlic clove, crushed or grated
  • olive oil
Instructions
  1. Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides.

  2. Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside.

  3. In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic.

  4. Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake).

  5. Preheat the oven to 200°C/gas mark 6.

  6. To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper.

  7. Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal.

  8. Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg).

  9. Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately.

Chermoula-marinated sea bass stuffed with olives & preserved lemon

The chermoula marinade is full of flavours and will elevate fresh seabass. A great dish for entertaining guests.

Chermoula-marinated sea bass
 
Serves: 4
Ingredients
  • 1 large whole sea bass (1.5-2kg, net weight), scaled and gutted
  • 4 medium waxy potatoes (600g), cut into 2mm thick slices
  • Olive oil
  • 7 plum tomatoes, cut into 5mm slices
  • Salt and black pepper
  • 1 large preserved lemon, flesh removed, skin roughly chopped
  • 200g green and black olives (pitted)
  • Lemon wedges, to serve
  • For the chermoula:
  • 4 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 1 bunch coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 pinch dried chilli flakes
  • 90ml olive oil
  • 2 lemons, juiced
  • 1 tsp salt
Instructions
  1. Preheat the oven to 200C/400F/gas mark 6. Combine the chermoula ingredients in a bowl. Use a sharp knife to score the fish lightly with three or four cuts on an angle on each side. Rub chermoula all over the fish, inside and out, and leave to marinade in the fridge for one to three hours.

  2. Drop the potatoes into a medium pan of boiling water and blanch for three to four minutes, to soften. Drain, refresh and shake to dry.

  3. Take an oven tray large enough to accommodate the whole fish and brush with olive oil. Arrange the potato and tomato slices, slightly overlapping, over the base of the tray. Drizzle lightly with oil and season.

  4. Mix together the preserved lemon and olives. Lay the fish on top of its potato and tomato bed, then stuff with the olives and lemon. Allow any excess to tumble out of the cavity.

  5. Roast for 45-55 minutes - the roasting time may vary dramatically according to the thickness of the fish, so start checking after 30 minutes. Pierce the fish down to its spine at its thickest part with a little knife - the flesh should be totally white.

  6. Once done, bring the tin directly to the table. Drizzle with olive oil and serve with lemon wedges.

Seafood Paella

Paella is a great dish to make when you need to feed a crowd. It’s full of flavours and has a bit of everything so it’s easy to please everyone! Feel free to adapt the recipe to add your favourite seafood!


Seafood Paella
 
Source:
Serves: 6
Ingredients
  • 6 free-range chicken thighs, skin on, bone in
  • plain flour
  • olive oil
  • 100 g quality chorizo
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 6 rashers of higher-welfare pancetta or smoked streaky bacon
  • 2 litres organic chicken stock
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500 g paella rice
  • 2 small squid
  • 2 handfuls of fresh or frozen peas
  • 10 large raw king prawns
  • 500g mussels (cleaned)
  • 1 lemon
Instructions
  1. Preheat the oven to 190ºC/375ºF/gas 5.

  2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.

  3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.

  4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.

  5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.

  6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.

  7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.

  8. Meanwhile, halve the squid and lightly score all over with a regular eating knife.

  9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid. Place a lid on the pan and cook for 10 further minutes.

  10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

 

How to make fish stock & shellfish stock

Fish and shellfish stock can be used in lots of different recipes and are always a great way to add flavour to any dish! It’s very easy to make and is easily freezable, so you can make bigger quantities ahead and keep the stock in your freezer for up to a month.

Fish Stock Recipe

Classic Fish Stock Recipe
 
A classic fish stock recipe that can be used for a wide variety of recipes, such as Stews.
Ingredients
  • 2 pounds fish bones and heads, rinsed
  • 6 cups water
  • 1 cup dry white wine
  • 1 medium leek, sliced
  • 1 medium onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 garlic clove, coarsely chopped
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon sea salt
Instructions
  1. In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat.

  2. Simmer the stock for 30 minutes.

  3. Strain the fish stock through several layers of moistened cheesecloth.

Shellfish Stock Recipe

Shellfish Stock Recipe
 
This seafood stock is pretty easy to make and can be a great base for cooking risotto or sauces to top seafood dishes.
Ingredients
  • 5 cups prawn heads and shells or crushed shells from crab or lobster
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery ribs
  • 1 cup chopped unpeeled carrots
  • 4 garlic cloves, peeled and crushed
  • 5 springs fresh thyme 5 Italian parsley stems
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • ¼ cup tomato paste
  • ½ cup dry white wine
  • 2 quarts boiling water
  • Salt
Instructions
  1. Rinse the prawn heads and shells in cold water and drain. Heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns. Cook stirring occasionally until the onions are translucent and the other vegetables soften, about 8 minutes.

  2. Add the prawn heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.

  3. Carefully pour in the water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up.

  4. Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavour. Add salt if needed toward the end of cooking.

  5. Cool in an ice-bath and refrigerate or freeze if not using immediately.

 

How to fillet a whole flat fish

Flat Fish

Filleting flat fish might seem trickier than round fish but with our simple technique you can easily fillet your fish at home. To make your life easier, we have a range of filleted fish, already prepared so you can whip up a fantastic dinner in no time!

If you want to fillet a whole flat fish, here’s what you need to do:

  1. To remove the head, use a knife to score through the skin along the gills. Cut through using scissors.
  1. Cut down the central line of the fish until you come in contact with bone, then at a right angle from this line, cut a small incision across the tail.
  1. Use a flexible knife and rest it on the backbone, drawing it down along the fish. You should hear the knife along the bone. Slowly repeat this until you begin to get underneath the fillet.
  1. Use long sweeping strokes to cut the fillet and finish by pulling it away from the fish.
  1. Repeat this until you get 4 fillets in total (2 on each side of the fish).
  1. To skin a fillet, place it so that the narrowest side is towards you, skin side down. Hold the fillet with one hand and then and position the knife so it’s nearly flat with the board, but slightly angled so you’re cutting down towards the skin. Use a sawing motion, trying not to cut into the flesh as you go.

BBC Good Food has a good video that will show you the different steps to follow. And if you’re looking to save time, head over to our shop where we have a good selection of filleted fish such as lemon Sole, halibut and round fish such as cod, haddock, salmon and much more!

You can also check out our guide on how to fillet a whole round fish!

How long can fish be kept in the fridge or freezer?

Fish_in_the_market

Because we vacuum-pack our fish, the freshness is preserved at its best. We also use ice packs for our deliveries, which ensures that the fish is not damaged or its freshness altered during delivery.

How long can raw fish be kept in the fridge?

In general, raw fish should be kept in the fridge 1 or 2 days maximum. If you are not going to eat the fish immediately, you can freeze it. It is best to freeze fish immediately to preserve freshness.

How long can cooked fish be kept in the fridge?

Cooked fish can be kept a bit longer than raw fish – 3 or 4 days maximum. This can be a solution if you are cooking ahead or you are buying extra time because you are not eating the fish within the 2-day limit.

How long can raw fish be kept in the freezer?

Once in the freezer fish can generally last up to 4 months – if you haven’t eaten it before! This is a guideline for best quality only; frozen fish should be safe to eat even after this limit, but the quality might not be the same.

Because of the way our fish is packed, the fish should be safe from freezer burn and is not damaged by the freezing process.

How long can cooked fish be kept in the freezer?

Cooked fish has the same storage guidelines as raw fish. In general, if in the freezer, the quality should be preserved up to 4 months after the freezing date. This means you can prepare meals such as fish pies, fish stews or risottos and freeze your leftovers. You can then defrost them easily and enjoy the dish with the same freshness!

Freezing time limits can vary depending on the type of fish, how it’s packed and the original condition and freshness. Here is an extract of a helpful infographic created by Freezing Labels. You can also view the full infographic for guidelines on time limits for different types of food.

Unlike others, we sell all of our fish FRESH and not frozen. That way, you can be sure that the fish you are getting has not been frozen for a while. Then if you freeze your fish you know it was still really fresh when you froze it.

We hope this has been useful, you can find out more about how we deliver to see how we can deliver market-quality fish to your door with a preserved freshness.

How to fillet a whole round fish

Halibut_and_salmon_filletsGot yourself a nice round fish that you would like to fillet? Do not be afraid! Although it might seem like a hassle, you can follow these simple steps to prepare lovely fillets from any round fish. Check out this video from BBC Good Food if you would like some visual help.

  1. Cut into the back of the head, at an angle that follows the gills on both sides, then cut under the fin on the underside. Remove the head from the body.
  1. Make a shallow incision on the back of the fish, to one side of the dorsal fin.
  1. Run the tip of the knife from head to tail, along the bones. You can check your cut by running your fingers in the incision.
  1. Midway along, the fish, put the knife down and through to the underside of the fish and run the knife along the whole fillet, to the tail.
  1. Remove the fillet by stoking the knife under the fillet from the midpoint to the head, then remove it from the fish.
  1. Repeat on the other side of the fish for the second fillet.
  1. Trim the skin around the fillets to make them neater.
  1. To remove the bones at the centre of the fillets, use tweezers to pull them out or use a knife to cute along either side of them and pull the whole strip of bones out.

If you lack time (or motivation!) to prepare your own fillets, check out our shop, where we have a good selection of filleted fish such as salmon, cod, monkfish, seabass, haddock or trout. And if you are looking for inspiration, we have a few recipes that might help you!

Mediterranean seabass recipe

 

Baked Seabass with Fennel
 
Cook your whole fresh seabass the Italian way with this easy-to-follow recipe. Only 6 ingredients but full of Mediterranean flavours.
Recipe type: Main
Serves: 2
Ingredients
  • 2 fresh whole sea bass, scaled and gutted
  • 1 fennel bulb, sliced
  • 1 lemon, sliced
  • A handful of basil leaves, roughly torn
  • A small handful of black olives
  • 1 tbsp olive oil
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

  2. Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.