Grilled Sheri fish with fresh herbs, garlic and lemon


1 Sheri fish (gutted and cleaned), 3 lemons – juice, slices and boats, ½ bunch of fresh coriander, ½ bunch of fresh parsley, 3 cloves of garlic, salt and pepper

In the kitchen

  • Rinse the fish and carefully make 3 cuts across the skin (both sides), so the skin doesn’t stretch and break during grilling.
  • Make a paste of the crushed garlic and fresh herbs, and rub it into the 3 cuts on both sides.
  • Season the fish with salt and pepper to taste, and leave in the fridge for 20-30 minutes.
  • Juice half a lemon, and cut slices from another.
  • Take the fish out of the fridge, and stuff lemon slices and roughly chopped fresh herbs into the cavity of the fish. As much as can fit.
  • Squeeze some of the lemon juice across the fish, and cut the remaining lemons in boats.
  • Now place the fish on the fish tray. Ready to go on the grill.

On the grill

  • Prepare the grill for indirect cooking, and grill the fish, on the fish tray, at low heat approx. 120-130°C degrees for approx. 20-30 minutes depending on the size of the fish.
  • Be careful it doesn’t flare up and burn the fish, as it will ruin the taste of the fish and herbs.
  • When the fish is almost done, grill the lemon boats until slightly caramelized.
  • Once done, let the fish rest for 5 minutes before serving, then sprinkle with fresh coriander.
  • Serve with the grilled lemons


Recommend equipment: Weber fish tray