Fish: Smoked Sea Bass with Rosemary

5 from 8 votes
Total Time 10 mins
Course Dinner
Cuisine European
Servings 2 people


  • 2 Sea bass
  • 4 Branches Rosemary
  • 1 Lemon fresh
  • 2 handful Smoked wood chips
  • 6 Pinches Flor de Sal for fish, or other salt


  • Scale, wash and salt the fish and cut diagonally a few times
  • Soak the rosemary so that it does not burn while smoking
  • Salt the fish, fill it with rosemary and add 2 slices of lemons each, then brush a thin layer of oil so that the fish don't get stuck on the grate
  • When the charcoal is hot, put smoked wood chips over it and grill / smoke the fish with the lid closed on direct medium heat for about 15 minutes. We left the sea bass to smoke for another 10 minutes. We also smoked an eel. We like it better in a conventional smoker. The sea bass was delicious for us. It is a good alternative to the smoker when you need a small amount of fish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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