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Whole BBQ Roasted Lemon Sole
Preheat a bbq with a lid to 180-200 degrees, consider using birch or alder charcoal with fish as they provide a light mellow smoke and pairs perfectly with all seafood.
Remove the fish from the fridge about half an hour before cooking.
Take a baking tray which will hold the fish whole and fit into your bbq.
Coat the base of the tray with a thin film and the oil and butter and sprinkle with salt to season the bottom of the fish.
Place the fish onto the tray again coat liberally with oil and pieces of butter.
Season the top of the fish with salt and freshly ground black pepper.
Place the whole tray onto you bbq grill grates and close the lid. Allow to cook for 8-10 minutes then check the fish.
When cooked the fish will turn an opaque white colour instead of the translucent colour when raw, and the skin will split. You can also check the internal temperature along the backbone with an instant read thermometer which should read above 62 degrees.If the fish is not quite there yet, allow it to cook further until up to temperature.
Remove from the bbq and rest loosely covered with foil on a warm plate for 5 minutes.
To serve the fish whole, pull away the fine bones along the edge, then separate along the backbone and lift the fillets away from the bone onto serving plates.
Lemon sole has a fresh clean seafood flavour which goes well with all fresh seasonal vegetables and salads.
- 2 to 4 whole lemon soles, gutted, trimmed and cleaned
- olive oil
- unsalted butter
- salt and fresh ground black pepper to season
Publication Date: May 30, 2019.