• People

    Serves : 2

  • Prep Time

    10 min.

  • Cooking Time

    35 min.

  • Method

    Direct / Indirect


the Ingredients

Meditteranean  Baked  Seabass 346X318
  • 3 Red peppers, deseeded
  • 3 Vine ripened tomatoes
  • Small bunch of basil, finely shredded
  • 2 Seabass, gutted
  • Olive oil
  • Salt & pepper to season


A whole seabass dish accompanied with vine-ripened tomoatoes, olive oil and basil to give a taste of the Mediterranean.

Great served with new potatoes, fresh bread or a crisp green salad.

  • Set your barbecue up for the roasting method.
  • Halve the peppers and then slice again into four pieces. Set all but two pieces to one side. Chop the remaining peppers into small pieces.
  • Quarter the tomatoes. Set all but two pieces aside. Finely chop the remaining tomatoes.
  • Place the two Seabass onto a Weber Style stainless steel grill pan. Brush both sides with olive oil and season with salt and pepper.
  • Stuff the cavity of the fish with the finely chopped peppers, tomatoes and a tablespoon of shredded basil.
  • Finally, scatter the remaining pepper and tomato chunks, along with the shredded basil around the fish and drizzle a little olive oil over the vegetables.
  • Bake for 30 to 35 minutes with the lid closed, until the fish flesh has turned opaque and white in colour.
  • Serve with new potatoes and a side salad.

    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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