Grilled Seabass with Asparagus
Photo by Emma Goodwin
Grilled Seabass with Asparagus
Photo by Emma Goodwin

Asparagus illustrationGrilled Asparagus with Fish

elegant & simple


This is a fast and easy way to cook whole fish, which gives it a smoky taste of charcoal grills from Greek Islands faraway. Chunky asparagus is a beautiful accompaniment under a hot grill. I serve with lashings of lemon and olive oil and it couldn’t be more enjoyable. If sea bass or bream is not available, you could try it with large mackerel or other small, round fish instead.

per person


1 medium sea bass or sea bream 250-280g
half a bunch of chunky British asparagus
good olive oil
1 lemon
salt and pepper


Pre heat your grill to hot, around 220 and place an oven rack on the highest shelf. Grease a baking try or line with tin foil.

Rinse the fish and pat dry. Slash the fleshiest part of each side three times, quite deeply. Rub the fish on both sides with salt, including pushing some into the slashes. Lay out on the baking tray with the asparagus, drizzle fish and asparagus with olive oil. 

Grill for about 3-4 minutes then turn the fish over and grill for another 3-4 minutes. This will create crackle and smoke as the fish chars and the skin blackens. If your grill only stays hot when the door is open, keep it open. The fish is cooked when you insert a knife into the fleshy part of the body and the flesh is white rather than opaque and pinky.

Serve with plenty of lemon juice and good olive oil, Greek style.

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Grilled Asparagus with Fish
Photo by Emma Goodwin