BBQ Seabass with Roasted Red Pepper Butter

Lemons and Limes BBQ seabass

With just a few simple ingredients you can cook this delicious fish recipe and add something a bit special to your BBQ this bank holiday.


1 whole sea bass or sea bream, gutted

1 lemon, cut into wedges

leaves from a small bunch of fresh basil

120 ml/1⁄2 cup white wine

12 black or kalamata olives

sea salt and freshly ground pepper


2 red (bell) peppers

25 g/1⁄4 stick unsalted butter

1 garlic clove



Preheat the oven to 180°C (350°F) Gas 4.

To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.

Preheat the barbecue/griddle to medium.

Wash the fish and trim the fi ns with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil. Lift the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.

Cook for about 30 minutes on the preheated barbecue/griddle. Check if cooked by inserting a metal skewer into the fish through the foil. Serve.


For more delicious summer recipes, check out Lemons and Limes by Ursula Ferrigno.