Prep time: 15 minutes
Cook time: 20 minutes
- 1 whole fish fillet (450g-700g)
- 1 cedar plank untreated
- 1 handful cherry tomatoes, sliced
- ¼ cup olives, halved
- ¼ cup fresh basil leaves, chopped
- pinch of salt
- black pepper, to taste
- 10ml fish spice
- Soak the cedar plank in water for 2 hours before you plan on grilling.
- Pat the fish dry with paper towels. Then rub them with olive oil and generously season with salt, pepper and paprika on both sides.
- Lie the fish on the cedar plank and spread the lemon slices and dill over the top.
- Preheat your grill to medium-to-high heat for 10 – 15 minutes. Then shift your coals to one side of the grill and place the cedar plank in the center of the hot grid.
- Cover the grill until the fish is cooked through around 20 to 30 minutes. The internal temperature should read 135°F.
- Transfer the fish and plank to a platter and serve.
Freshness is key. Use the freshest fish you can find. If purchasing a whole fish, the eyes must be clear, the gills bright red and the scales shiny.
Get to know your local fishmonger or deli and ask them questions like, where the fish comes from and how it was caught.
Serve with herb-roasted potatoes, sugar snap peas or par-grilled brussels sprouts.