Whole Fish BBQ Cook Time
200°C (400°F)
15–25 minutes • Internal: 63°C (145°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Cooked through | 63°C (145°F) | 15–25 min | Flesh flakes easily from the bone |
How to BBQ Whole Fish
1
Clean and gut the fish. Score both sides with 3 diagonal cuts.
2
Stuff cavity with lemon slices, herbs, and garlic.
3
Rub outside with oil, salt, and pepper.
4
Preheat BBQ to medium-high, 200°C (400°F). Oil grates well.
5
Cook 8–12 minutes per side depending on size (500g = 15 min total, 1kg = 25 min).
6
Fish is done when flesh flakes easily near the bone.
Pro Tips
- Scoring the sides ensures even cooking through the thickest part.
- A fish basket is almost essential for whole fish — makes flipping easy.
- The '10 minutes per 2.5cm thickness' rule works well for whole fish.
- Stuff the cavity generously — the aromatics steam inside and flavour the flesh.
Resting Time
Rest for 5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ a whole fish?
15 minutes for a 500g fish, 25 minutes for 1kg, at 200°C with lid closed.
How do I stop whole fish sticking?
Oil the fish AND the grates. Use a fish basket. Don't move the fish for the first 5+ minutes.