BBQ Fish Fillets

  1. Preheat a bbq with a lid to 200 degrees. In this cook I use a cast iron plancha plate which provides a hot surface to crisp the skin in the short cook time. Good fillets to choose are red mullet, bream, bass, mackerel or squid which all work well in this cook.
  2. Remove the fish from the fridge about half an hour before cooking. Just before cooking take the fillets and season the flesh side with salt and pepper to taste. Place a thin coating of oil across the cast iron surface and on the skin side of the fish.
  3. Method
  4. Place the fish fillets skin side down onto your bbq cast iron plancha or pan. Brush the top of each fillet with oil, then press down with the flat a fish slice to get even contact with the hot surface and close the lid.
  5. Allow to cook for 3-4 minutes before lifting the lid to check. The fish will cook through quickly and the skin should crisp up nicely. Once cooked the fish will turn an opaque white colour instead of the more translucent appearance as when raw, you will see this along the edges of the fish and start to see crisp edges of the skin.
  6. Use a fish slice to lift the fish and turn onto the flesh side. Close the lid of the bbq and cook for a further 1-2 minutes. If you wish to check the internal temperature use an instant read thermometer which should read above 62 degrees in the thickest part of the fish.
  7. Remove from the bbq using the fish slice and serve immediately.
  8. Fish fillets are great served with a squeeze of fresh lemon, rice and salad or new potatoes and for lunch or dinner across the summer.


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  • Serves: 2-4


  • 4 to 6 fillets red mullet
  • 4 to 6 fillets of bream
  • 2 tbsp olive oil
  • Salt and pepper for seasoning