Fish Focus


Fisherman's Folklore

Europe is home to some of the world’s best-known fish markets. At these bustling hubs of activity, shouting is the norm and any seafood under the sun is just a stall away. In Spain, the Mercamadrid caters to that capital’s fish fans, while just outside Paris, the Rungis market offers a huge variety from French fishermen. And in London, tucked just off the Thames, sits the UK’s largest fish market: Billingsgate. By 5am, when public trading commences, Billingsgate is a hive of frenetic activity as buyers compete to land the best catch, from merchants selling a mind-boggling array of fish, crustaceans and seafood – between 140 to 150 varieties on any given day.

Buyer's Guide

Delicious meals always begin with smart shopping, whether at markets, mongers or store counters, but when faced with a fish, how can you know that it’s truly fresh?


• When grilling whole fish, don’t forget to account for the head and other inedible scraps, e.g. with individual bass, purchase 400–600g fish to ensure 200g of delicious flesh. 

• Kippers aren’t just for breakfast: grill them wrapped in foil with a smidge of butter for a weekend brunch.
• Fancy the ultimate fish kebab? Carve up and marinate a monkfish tail. 

• For a smoky flavour, tightly wrap whole fish in a parcel of newspaper and submerge in cold water prior to cooking.
• Fish is a tender product – pay close attention to that heat with the Pulse barbecue's iGrill thermometer.


  • circleServes: 2
  • circle40 min. - 1:40 h
  • 300g trout
  • Salt
  • Fresh dill
  • Roast potatoes
  • 10 potatoes
  • 25ml oil
  • Salt & pepper
  • 1 small handful of fresh flat-leaf parsley
  • Creamy saffron sauce
  • Half an onion
  • A pinch of saffron
  • 20g butter
  • 150ml white wine
  • 200ml water
  • 200ml heavy cream
  • Salt & pepper
  • Special Equipment
  • Cedar plank, soaked in water for at least 30 minutes
  • Instant Read Thermometer


  • 1. Prepare the barbecue for indirect heat, approx. 220° C.

  • 2. Rinse the trout under cold water. Lay it on a dry cloth. Season well with salt inside and out. Rinse the dill then pinch off the leaves and stuff into the fish’s belly.

  • 3. Rinse the potatoes well and cut into halves. Coat them with oil and season with salt and pepper. Rinse and finely chop the parsley.

  • 4. Place the potatoes in the centre of the cooking grate and cook over indirect heat for approx. 35 minutes before removing.

  • 5. Place the trout on top of the cedar plank then onto the cooking grate and cook for about 18 minutes – or until the core temperature reaches 63°C.

  • 6. While the fish is cooking, make the sauce. Peel and finely chop the onion. Sauté in butter and saffron until the onion glistens. Add the white wine and let it reduce by half. Add the water and cream to the pan. Reduce the sauce until creamy. Season to taste with salt and pepper.

  • 7. Remove the fish from the barbecue. Return the potatoes to the cooking grate and grill over direct heat for 3 minutes on each side. Remove and mix them with the chopped parsley and serve with the fish.

  • 8. Important:
    Watch the barbecue when you cook the fish. The cedar plank must not ignite, so the grill should not be left unattended while cooking.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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