Recipe courtesy of Scott Leibfried

Whole Roasted Bass

This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)
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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 10 to 15 servings
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1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed

2 tablespoons herb oil, recipe follows

Salt and pepper

Herb Olive Oil:

1/4 cup chopped parsley leaves

1/4 cup chopped chervil leaves

1/4 cup chopped basil leaves

1/4 cup chopped thyme leaves

1 quart blended olive oil


  1. Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.

Herb Olive Oil:

Yield: 1 1/2 quarts
  1. Combine all ingredients. This can be prepared in advance and used for multiple recipes.