MenuMenu

Barbecued sea bass with lime pickle and yoghurt

Barbecued sea bass bursts with bold, aromatic flavours from a tangy lime pickle and yoghurt marinade that chars beautifully over hot coals. Served with cooling mint yoghurt and a crunchy cucumber, red onion and cashew salad, it delivers fresh, vibrant tastes perfect for summer cooking. The whole sea bass cooks evenly in a wire basket, creating crispy skin and tender, flaky flesh.

Prep: 45 mins (plus 1 hr marinating)
Cook: 16–20 mins
Serves: Serves 2
Dietary: Egg-free, Healthy, Pregnancy-friendly
Barbecued sea bass with lime pickle and yoghurtBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score B rating
This barbecued sea bass with lime pickle and yoghurt scores a Nutri-Score of B, reflecting its excellent nutrition from lean white fish protein, healthy fats and minimal processed ingredients.

The dish provides approximately 420 kcal per serving, with 18g fat, 22g carbohydrates, 14g sugars, 4g fibre and 38g protein.

The Greek yoghurt and cashews add calcium and healthy fats while keeping this sea bass recipe light and nourishing.

Equipment

Ingredients

For the fish

  • 4 tbsp lime pickle, finely chopped
  • 2 tbsp Greek yoghurt
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, peeled and grated
  • 1 tsp runny honey
  • 1 lime, juice only
  • ½ tsp ground cumin
  • 1 pinch ground turmeric
  • 1 whole sea bass or sea bream, scaled and gutted

For the stuffing

  • 10g/⅓oz fresh coriander
  • 10g/⅓oz fresh mint
  • 1 lime, sliced
  • 1 small green bird’s-eye chilli, chopped
  • 2cm/¾in piece fresh ginger, peeled and sliced

For the mint yoghurt

  • 3 tbsp Greek yoghurt
  • 1 garlic clove, finely chopped
  • 1 tbsp fresh mint, finely chopped

For the cucumber and red onion salad

  • ½ cucumber, chopped
  • ½ red onion, chopped
  • 1 tsp black mustard seeds, toasted
  • ½ tsp cumin seeds, toasted
  • 1 tbsp salted cashews, toasted and chopped
  • pinch salt
  • freshly ground black pepper

Customise

  • Swap sea bass for sea bream, mackerel or trout for different oily fish flavours
  • Use coconut yoghurt instead of Greek yoghurt for a dairy-free barbecued sea bass
  • Replace cashews with almonds or pistachios in the cucumber salad
  • Add radish or fennel to the salad for extra crunch and freshness
  • Try coriander yoghurt instead of mint for a different herby cooling sauce

Method

  1. Make the marinade (10 mins + 1 hr marinating)
    Mix the lime pickle, Greek yoghurt, grated ginger, garlic, honey, lime juice, cumin and turmeric in a bowl until well combined. Slash the fish deeply three times on each side to help the marinade penetrate. Rub the marinade all over the fish and into the slashes, ensuring even coverage. Cover and marinate in the fridge for 1 hour to develop those bold, aromatic flavours.
  2. Prepare the mint yoghurt (5 mins)
    Mix the Greek yoghurt, finely chopped garlic and mint in a bowl. Season with salt and pepper to taste. Chill until ready to serve, allowing the flavours to meld while you prepare the rest of the barbecued sea bass dish.
  3. Make the cucumber salad (5 mins)
    Combine the chopped cucumber, red onion, toasted mustard seeds, cumin seeds and cashews in a bowl. Add a pinch of salt and freshly ground black pepper. Toss gently and set aside at room temperature until serving time.
  4. Stuff the fish cavity (5 mins)
    Fill the fish cavity with the fresh coriander, mint, lime slices, chopped chilli and sliced ginger. Season with a pinch of salt inside the cavity. This stuffing infuses the sea bass with aromatic flavours as it cooks on the barbecue.
  5. Barbecue the sea bass (16–20 mins)
    Preheat your barbecue until the coals are hot and glowing. Place the marinated fish in a wire fish basket to prevent it from sticking or breaking. Barbecue for 8–10 minutes on each side until the skin is charred and crispy, and the flesh flakes easily when tested with a fork. The lime pickle marinade will caramelise beautifully over the coals.
  6. Serve the barbecued sea bass (2 mins)
    Transfer the fish to a serving platter carefully. Serve immediately with the cucumber and red onion salad and cooling mint yoghurt on the side. Spoon the yoghurt over the fish or let guests add their own. This sea bass recipe with lime pickle delivers fresh, vibrant flavours perfect for summer entertaining.

Tips for success

  • Clean and oil the wire fish basket thoroughly before use to prevent sticking
  • Let the fish rest for 2–3 minutes after barbecuing for easier carving
  • Toast the mustard and cumin seeds in a dry pan for 1–2 minutes until fragrant
  • Prepare the salad and mint yoghurt ahead for stress-free summer cooking
  • Check the fish is cooked by inserting a knife into the thickest part – flesh should be opaque and flaky

You may also like...

scroll to top