Sea Bass Barbequed with Herbs and Zest
Prep time
Cook time
Total time
BBQ Fish is superb when their bellies are stuffed with fresh herbs and zest.
Recipe type: Mains
This fits: Paleo, Whole 30, Auto-Immune Protocol
Serves: 2
  • 1 small stick of celery, leaves included
  • 1 small branch of sage
  • 1 tablespoon salted capers
  • 2 cloves garlic+
  • Zest of half a lemon
  1. Rinse and clean thoroughly the Sea Bass. Pat dry, including the cavity.
  2. Using a sharp knife, a vegetable peeler or a zester, remove the zest from half a lemon. Remove the white pith from the zest.
  3. Strip the leaves from the sage.
  4. Rinse the capers quickly.
  5. Squash the garlic, discarding the dry skins.
  6. Place the celery, sage, capers, garlic and zest onto a chopping board, and chop until all is reduced to a course pesto.
  7. Stuff the cavity of the fish with the pesto and press to close.
  8. Grill over hot coals, taking care when turning - roll the fish onto their backs to avoid losing the stuffing.
  9. Serve and enjoy!
Recipe by Paleomantic at