• 1 tbsp jerk seasoning
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 1 lime, zested
  • 2 tbsp rapeseed oil
  • 4 small or 2 large whole sea bass, gutted and scaled

For the salsa

  • 100g pineapple, finely chopped
  • ½ cucumber, finely chopped
  • ¼ small red onion, finely chopped
  • 3 large tomatoes, finely chopped
  • ½ small bunch coriander, finely chopped, plus extra to serve
  • 2 limes, zested and juiced, plus extra charred wedges, to serve


  • STEP 1

    Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.

  • STEP 2

    For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.

  • STEP 3

    Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.


Cooking the fish on foil means the skin won’t stick to the grill. Turning the fish also helps prevent it from sticking.

Recipe from Good Food magazine, August 2019

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.7 ratings