A whole sea bass barbecued to perfection makes a great summertime dish. The bones help to add flavour and moisture to the flesh, while the striking grill lines on the glistening skin make the fish wonderfully presentable. The fish can be oiled, seasoned and added to a fish basket prior to cooking (this helps to keep the fish in one piece and stops any stuffing falling out) but the sea bass can also be added directly to the barbecue. You can wrap the whole sea bass in foil prior to cooking - this helps to steam the fish, which keeps the flesh moist, but keep in mind that this method will not produce crispy skin or as much smokiness from the barbecue.
If adding the fish directly to the barbecue, try threading a skewer through the belly of the fish to keep any stuffings securely in place.
Sea bass can be stuffed or marinated prior to cooking to add more flavour. This versatile fish lends itself to a range of flavours - you can stuff the cavity simply with lemon, garlic and your choice of herbs, or why not try some bruised lemongrass and ginger. Dominic Chapman uses lemon and dill in his Grilled sea bass.