Whole fish over the coals

SERVES: 4 TIME TO MAKE: Less than 1 hour

Fish sticks easily to a grid, so it’s really important to build up a non-stick surface on a clean grid. Brush the hot grid two or three times with a wad of kitchen paper dipped in oil before you cook the fish.




  • 2 red romans, 30-40cm long or Jacopever (a greener choice) or other sustainable fish
  • 1 dash PnP Finest extra-virgin olive oil, for brushing
  • 1 lemon and black pepper seasoning, or salt and milled pepper
  • 1 lemon, finely sliced
  • 15 grams PnP basil, or oregano
  • 6 leaves vine leaves, or lemon


  • Ask your PnP fishmonger to butterfly the fish by removing the backbone but leaving the rest of the fish intact (with the head and tail still attached).
  • Brush inside of fish with olive oil.
  • Season generously inside and out with Ina Paarman’s Lemon & Black Pepper Seasoning or salt and pepper.
  • Place lemon slices and herbs in fish cavity. Secure with a kebab stick.
  • Blanch lemon or vine leaves briefly in boiling water. Wrap around fish heads. Secure with string. Cover heads and tails with foil to prevent burning.
  • Brush skin with olive oil and place on a well cleaned and oiled grid.
  • Cook over medium coals.
  • Turn fish once browned, using two spatulas.
  • Cook until under side is done.