Grilled Whole Fish with Italian Bread Salad

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This grilled whole fish is cooked on a hot grill until the skin is crisp and the fish stays tender and flaky. I serve it with a warm Italian-style bread salad made with grilled vegetables and grilled bread, so you get the main dish and side in one summer meal.

I don’t know about you, but I love grilling fish on the BBQ. The flavor, the crispy skin, the lemon inside the fish, all of it! To me, grilling is one of the best ways to enjoy a whole fish. It is quick, simple and tastes so much better than plain baked or pan-fried fish.

My favorite fish to grill whole is sea bream, which is the one you see in the photos. Ask your fishmonger to clean the fish for you, meaning gut it, scale it and remove the fins. It makes prep at home much easier.

For an oven-baked whole fish option, try my whole roasted branzino. This grilled version is the one I like for barbecue season.

Best fish to grill whole

Sea bream is the one I use here, but sea bass, branzino, snapper and trout all grill well whole too. Medium fish, about 12 ounces (350 grams) each, are the easiest to handle because they cook quickly, turn more easily and are just right for serving one fish per person.

Whole fish works well on the grill because the skin protects the fish while it cooks. When the grill is hot enough and the fish is oiled well, the skin also turns nice and crisp.

If you prefer fillets, try my grilled salmon foil packets. They are an easier option because the fish is wrapped and protected from direct heat.

How to grill whole fish

Start by patting the cleaned fish dry with paper towels. This helps the oil and seasoning stick and helps the skin cook better on the grill.

In a small bowl, mix olive oil, minced garlic, salt and pepper. Rub this mixture over both fish, inside and out. Fill the cavity of each fish with lemon slices.

Place the fish in a fish grilling basket, if you have one. I like using one because it makes turning the fish easier and helps keep the lemon slices inside. Well, almost all of them! But the basket is not the most important thing. The real key is a hot grill and a well-oiled fish.

Grill the fish for about 4 to 5 minutes per side, depending on size. The fish is done when it is opaque and flakes easily near the backbone. If you use a thermometer, it should read about 145°F (63°C) in the thickest part.

I prefer charcoal for this recipe because of the flavor, but a gas grill works too. Just make sure it is hot before the fish goes on.

Want more spice? My homemade fish seasoning works well on white fish like sea bream or sea bass.

How to make the Italian bread dalad

This is what I call an Italian bread salad. It is not exactly a classic panzanella because I prefer grilling the bread instead of soaking it. The grilled bread gets smoky and crisp around the edges, then it soaks up the juices from the warm vegetables and olive oil.

For the salad, grill the tomatoes, pepper, onion, garlic and asparagus until they are charred in spots and softened. The tomatoes cook faster than the other vegetables, so you can add them later or remove them earlier if you don’t want them too soft.

If using baguette, cut it in half lengthwise and grill it cut-side down until lightly charred. If using sourdough slices, grill them on both sides. Then tear or cut the grilled bread into bite-size chunks.

Mix the grilled vegetables with the bread while everything is still warm. Add olive oil, season to taste and serve right away with the grilled fish.

What to serve with grilled fish

The warm bread salad is my favorite side for this grilled whole fish because it already has bread, tomatoes, pepper, onion, garlic and optional asparagus. It makes the meal feel complete without much extra work.

If you want to add something extra, keep it simple. Traditional Greek salad, Mediterranean grilled vegetables or shopska salad all work well with grilled fish.

Tips for grilling whole fish

Let the fish sit at room temperature while the grill heats. It does not need long, about 10 to 15 minutes is enough for medium fish.

If grilling without a fish basket, oil the grill grates as well as the fish. Clean, hot and oiled grates help reduce sticking.

Do not overfill the cavity. A few lemon slices are enough, and the fish will be easier to close and turn.

For larger fish, score the thickest part lightly before grilling. This helps the heat reach the center more evenly.

Flip the fish only once if you can. Too much moving makes it more likely to break.

Frequently asked questions

It is barbecue season, so give grilled whole fish a try and let me know what you think. And don’t skip the bread salad. To me, that warm grilled bread with the vegetables is what makes this such a good grilled dinner.

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5 from 4 votes

Grilled Whole Fish with Italian Bread Salad

Whole fish is rubbed with garlic and olive oil, filled with lemon and grilled until the skin is crisp and the fish is tender and flaky. Serve it with warm Italian-style bread salad made with grilled vegetables and grilled bread.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Author: Julia

Ingredients

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USMetric

For the grilled fish:

• ▢ 2 medium whole fish cleaned, about 12 ounces each, such as sea bream or sea bass
• ▢ 1 lemon sliced
• ▢ 2 garlic cloves minced
• ▢ 2 tablespoons extra virgin olive oil
• ▢ salt to taste
• ▢ black pepper to taste

For the Italian bread salad:

• ▢ 1½ cups cherry tomatoes about 8 ounces
• ▢ ½ medium onion peeled and cut into wedges
• ▢ 1 large Italian frying pepper or bell pepper, halved and seeded
• ▢ 4 garlic cloves peeled
• ▢ 4 ounces crusty bread such as baguette or sourdough
• ▢ 8 asparagus stalks optional, woody ends removed
• ▢ 3-4 tablespoons extra virgin olive oil
• ▢ salt to taste
• ▢ black pepper to taste

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Equipment

• Fish grilling basket

Instructions 

• Preheat the grill until hot. If using asparagus, snap off and discard the woody ends.
• Pat the cleaned fish dry with paper towels. In a small bowl, mix the minced garlic, olive oil, salt and black pepper. Rub this mixture over the outside and inside of both fish. Fill the cavity of each fish with lemon slices.
• Place the fish in a fish grilling basket, if using. Grill for 4 to 5 minutes per side, or until the fish is opaque and flakes easily near the backbone. If using a thermometer, the thickest part should reach about 145°F (63°C).
• While the fish is grilling, place the cherry tomatoes, onion, pepper, garlic cloves and asparagus on the grill. Use a grill tray or basket for smaller vegetables if needed. Grill until charred in spots and softened, turning as needed. The tomatoes cook faster than the other vegetables, so remove them earlier if needed.
• If using baguette, cut it in half lengthwise and grill it cut-side down until lightly charred. If using sourdough slices, grill them on both sides. Tear or cut the grilled bread into bite-size chunks.
• Chop the grilled vegetables into bite-size pieces and place them in a bowl. Add the grilled bread chunks, extra virgin olive oil, salt and black pepper. Toss while still warm.
• Serve the grilled whole fish right away with the warm Italian bread salad.

Notes

1. Ask your fishmonger to clean the fish for you. It saves time and means the fish is gutted, scaled and trimmed before you start.
2. A fish grilling basket is helpful, but not required. It makes turning the fish easier and helps keep the lemon slices inside.
3. Sea bream is the fish shown in the photos. Sea bass, branzino, snapper or trout also work well.
4. Use about 4 ounces (115 grams) bread total. This is enough for 2 servings with the fish and grilled vegetables.
5. The exact cooking time depends on the size of the fish and the heat of your grill. Medium whole fish usually take about 8 to 10 minutes total.
6. Serve the bread salad warm, right after mixing the grilled vegetables with the grilled bread.

Nutrition

Calories: 556 kcal (28%), Carbohydrates: 51 g (17%), Protein: 11 g (22%), Fat: 37 g (57%), Saturated Fat: 5 g (31%), Polyunsaturated Fat: 4 g, Monounsaturated Fat: 26 g, Cholesterol: 1 mg, Sodium: 750 mg (33%), Potassium: 750 mg (21%), Fiber: 7 g (29%), Sugar: 11 g (12%), Vitamin A: 1352 IU (27%), Vitamin C: 128 mg (155%), Calcium: 107 mg (11%), Iron: 5 mg (28%)

Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.

Course: Dinner, Lunch

Cuisine: Mediterranean

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