Fish in Parcels


This recipe is an excellent way to cook delicate fish on the BBQ, such as bass, brill, plaice, whiting, cod, haddock and hake. Just be aware that the thicker the fish the longer you will have to cook it. The ingredients you add to the parcels can also be modified to your tastes, this one is my favourite.

You can prepare these parcels well in advance, just temporarily make them and put into the fridge until needed, but don’t season them until you are ready to cook.

Recipe for two

Two fillets of bass, skin & pin bones removed
6 Asparagus Stalks
6 Cherry Tomatoes
1 Clove Garlic
Few Slices of Chilli
Two x Teaspoons Lemon
Two glugs of White Wine
Drizzle of British cold pressed extra virgin rapeseed oil
Salt & Pepper
Two Sheets of Silver Foil – each one about 80cm long

  • Fold over the foil and create a nest in the middle by shaping the edges up
  • Cut the asparagus into 1 cm pieces, saving the heads as a garnish
  • Finely chop the garlic and sprinkle a few pieces into the nest
  • Scatter the asparagus stalks over the nest and place the fish on top. This will protect the fish from the direct heat of the BBQ, you can use thin slices of lemon or courgette if you prefer
  • Cut the tomatoes into quarters and scatter around the fish
  • Place the asparagus tips & chilli on top of the fish
  • If you are cooking later, make the parcels and put into the fridge
  • Add lemon juice, rapeseed oil and a good glug of wine
  • Season with salt and pepper
  • Make your parcels, but don’t over seal them, they need to breathe a little and makes it easier to test the fish

Cook from around 8-15 minutes over the BBQ, the time really depends on the thickness of your fish and the heat of the BBQ. Just keep testing the fish by gently opening the parcels to see if the fish is cooked using a knife. Test to ensure that the fish flakes easily and there are no raw bits in the middle.

Once cooked, open each parcel and remove the fish and vegetables using a fish slice, then pour the delicious sauce over the fish.

Serve with chips and more BBQ’d vegetables – bon app├ętit

*Note: I haven’t included salmon because of the huge environmental damage that Scottish salmon farms are causing. For more information Although if you are lucky enough to buy wild salmon it will be perfect in these fish parcels.