Mackerel, sea bass, sea bream, sardines and trout are all good cooked whole on the barbecue. Make sure the fish is scaled and gutted and the fins have been removed. Learn how to cook the delicious fruits of the sea with our easy guide.
Using a sharp knife, make diagonal cuts in the flesh on each side, about 1.5cm (3/4in) deep.
Put a few slices of lemon (halved if necessary) and sprigs of herbs in the cavity of each fish – thyme, rosemary, dill and parsley all work well.
Rub the skin all over with oil.
Cooking times will vary depending on the size of the fish. Sardines will cook in about 5 minutes, fish weighing about 500g will take 15-20 minutes and fish weighing about 1kg will take 20-30 minutes. Cook the fish on indirect heat for half the cooking time until the skin crisps. Turn it over and cook for the rest of the time or until the fish flakes easily.
Serve with more lemon slices for squeezing and some extra chopped herbs.
We've made a handy shopping list so you can get everything you need to make this comforting dinner. Don't forget to screenshot before you go shopping!
Whole fish of your choice 1 lemon, slicedFresh herbs of your choiceOlive oil