North Sea fish on the BBQ recipe

Fish from the barbecue is delicious and can be prepared in many different ways. Do you follow this recipe step by step? Then you are going to enjoy a delicious meal. The choice of type of fish is up to you, this recipe can be made with all types of sea fish your fishmonger has fresh. Cod, sole, plaice, whiting, gurnard, it’s all possible. Make it easy on yourself and ask the fishmonger to filet the fish for you, it will save you time in the preparation.


  • 1 Kilo fillets of fresh seasonal sea fish
  • 2 Medium-sized onions
  • 1 bunch of parsley leaves
  • 100 grams butter
  • Breadcrumbs / panko
  • Grate Goods Seafood rub
  • Witte wijn


Preparation: 15 min.
Preparation time: 20 – 40 min.
Timing: 1 hour
BBQ temperature: 160 ˚C
Final core temperature of product: 62 ˚C


  • Dutch Oven, cast-iron skillet or ovenproof dish
  • Cutting board
  • Chef’s knife
  • Closed / lockable barbecue
  • Charcoal, Briquettes or Pellets
  • Starting wicks or cubes

Step by step

Step 1: Preparation

Cut the fish filets into equally sized pieces. Season the fish to taste with the Seafood Seasoning and cut the onions into wafer-thin rings. Using the inside of the lid of your Dutch oven, build up the dish in it in layers. Start with the onion rings with small lumps of butter, followed by fish filets. On top of that again onion rings with small lumps of butter, then fish filets, etc. Drizzle with the white wine and add some more small lumps of butter and breadcrumbs as a topping.

Step 2: Preparation

Fire up a sealed BBQ to 150-160 ˚C. Keep this temperature as steady as possible. Put the lid in the barbecue, keeping it upright. Barbecue until the fish is done. The fish is done at a core temperature of 62 ˚C. Sprinkle with some chopped leaf parsley.

Step 3: Serve

Serve the fish next to a bun. You can use the bun to dab in the delicious gravy that remains in the lid. You can also make it into a meal with mashed potatoes and a green salad.

Tips from René:

  • Besides onion, you can use other tasty things like thinly sliced fennel, carrot, garlic, spinach, mustard… The possibilities are endless!
  • Instead of a Dutch oven, you can also make this in a baking dish or skillet. We choose the inside of the lid of the Dutch oven, this way you get a nice crust all around.
  • Gourmets sprinkle a few drops of Pernot, Pastis or Absinthe over the fish. Note, these are really only a few drops!