Grilled Whole Mediterranean Fish Recipe

Prepare the marinade

In a small bowl whisk together 6 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped dill, chopped fennel fronds, 2 tsp sea salt and 1 tsp black pepper until emulsified.

Score and season fish

Pat the whole fish dry with paper towels. Using a sharp knife, make 3 shallow diagonal cuts on each side of each fish (about 1/2 inch deep). Rub about half of the marinade all over the exterior of each fish, into the cavities and into the scores. Slide 3–4 thin lemon slices and a handful of thinly sliced fennel bulbs into each cavity.

Marinate

Place the fish on a tray, cover loosely and refrigerate for 20–30 minutes (no more than 1 hour) to let flavors penetrate. Bring to room temperature for 10 minutes before grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grates well to prevent sticking.

Grill the fish

Shake off excess marinade (do not rinse). Place the fish on the grill and cook for 6–8 minutes per side, depending on thickness, until skin is crisp and flesh is opaque and flakes easily with a fork. Use a wide spatula and tongs: lift one side to check for browning, then flip carefully. If fish is very large, after searing both sides move to indirect heat and close lid for 4–6 minutes until done. Internal temperature should reach 60°C / 140°F in the thickest part.

Toss potatoes

Preheat oven to 220°C / 425°F. In a large bowl toss halved baby potatoes with 3 tbs olive oil, chopped rosemary, crushed garlic, 1 tsp sea salt and 1/2 tsp black pepper until well coated.

Roast

Spread potatoes in a single layer on a rimmed baking sheet. Roast on the top rack for 25–30 minutes, tossing once at 15 minutes, until golden and crisp on the outside and tender inside. If using a grill-only setup, cook in a cast-iron skillet over medium-high heat, covered, stirring occasionally, until tender and browned (about 30–35 minutes).

Prepare vegetables

Toss zucchini slices, cherry tomatoes, red bell pepper quarters and red onion wedges with 2 tbs olive oil, 3/4 tsp sea salt and 1/2 tsp black pepper in a bowl.

Roast or grill vegetables

If roasting: spread on a baking sheet and roast in the oven alongside potatoes for 12–15 minutes until tender and slightly charred. If grilling: place vegetables in a grill basket or on a cooler part of the grill and cook, turning occasionally, about 8–12 minutes until tender and charred in spots.

Finish

Remove vegetables from heat and toss with a pinch of flaky sea salt and a drizzle (about 1 tsp) of olive oil.

Transfer the grilled fish to a large platter. Nestle roasted potatoes and seasonal vegetables alongside the fish.

Drizzle 1 tbs olive oil over the fish and vegetables, sprinkle chopped parsley and scatter extra lemon wedges. Finish with flaky sea salt to taste.

Serve immediately: to carve, lift skin gently and run a spatula along the backbone to remove fillets, or present whole and let diners portion themselves.