Stuffed fish with onions and honey

James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours
By James Martin
Stuffed fish with onions and honey
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 5 tbsp olive oil
  • 3 large onions, thinly sliced
  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey
  • 4 sea bass
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 sprig thyme
  • 1 lemon, halved


1. Preheat a barbecue or grill.

2. Heat half the oil in a pan and gently cook the onions for 15-20 minutes until browned and caramelised. Add the white wine vinegar and honey to the onions and season with salt and pepper.

3. Lay 2 pieces of foil on top of each other horizontally on a work surface. Lay another 2 pieces vertically on top of those, to form a cross shape. Lay the sea bass on the foil.

4. Stuff the fish with the cooked onion mixture and add the rosemary, bay leaves and thyme. Season with salt and pepper and squeeze over the lemon juice from the lemon halves. Leave the squeezed lemon halves in the foil. Drizzle with the remaining oil and wrap the fish in the foil.

5. Barbecue or grill the foil parcel for 20 minutes until the fish is cooked.

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