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Grilled fish with samphire

Two grilled fish with samphire

Grilled fish with samphire

Name: Grilled fish with samphire
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: Serves 2 or 4 as a small plate
Cuisine: Nigerian
Ingredients: 2 whole tilapia sea bass or sea bream, cleaned and descaled (optional to keep head on); ½ lemon juiced; 30g samphire; small handful of parsley finely chopped; cassava chips or fried yam to serve; 1 Romano pepper deseeded and roughly chopped; 1 small onion roughly chopped; 1 scotch bonnet deseeded and roughly chopped; 2 garlic cloves roughly chopped; 1 tsp fish seasoning; 1 tsp finely ground black pepper; 1 tsp smoked paprika; 1 tsp fresh thyme leaves; 1 tsp hot curry powder; 1 tsp garlic granules; 2 tbsp olive oil plus extra for the barbecue

Jess and Jo Edun

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Serves 2 or 4 as a small plate

Easy

Prep: 15 mins

Cook: 16 mins

plus 1 hr marinating

0 reviews

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Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam

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If you ever walked past my grandma’s flat in Hackney on a Sunday, you’d catch a whiff of incredible smoky grilled fish, fiery peppers and a hint of fresh herbs. Grandma would balance her small charcoal stove on the balcony, fanning the flames with an old newspaper while stuffing the fish with her classic seasoning. We’ve taken her iconic recipe and elevated it with fresh herbs and samphire, adding that perfect salty, ocean-kissed bite. Neighbours would poke their heads over their balconies, plates in hand, hoping for a taste. Today, we keep that tradition alive, blending nostalgia with modern flavours.

Ingredients

Nutrition

Units:

MetricUS

2 whole tilapia

sea bass or sea bream, cleaned and descaled (optional to keep head on)
½ lemon

juiced
30g samphire
small handful of parsley

finely chopped
cassava chips or fried yam

to serve

For the marinade

1 Romano pepper

deseeded and roughly chopped
1 small onion

roughly chopped
1 scotch bonnet

deseeded and roughly chopped
2 garlic cloves

roughly chopped
1 tsp fish seasoning
1 tsp finely ground black pepper
1 tsp smoked paprika
1 tsp fresh thyme leaves
1 tsp hot curry powder
1 tsp garlic granules
2 tbsp olive oil

plus extra for the barbecue

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Nutrition: Per serving (4)

kcal263
fat11g
saturates2g
carbs4g
sugars3g
fibre3g
protein37g
salt0.8g

Method

step 1

Make 2-3 deep cuts on both sides of the fish, pat dry and season with salt and the lemon juice. Set aside.
step 2

To make the marinade, blitz the pepper, onion, scotch bonnet and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, pepper, paprika, thyme, curry powder, garlic powder and olive oil. Rub the marinade generously inside and outside the fish, ensuring it gets into the cuts. Stuff the fish cavity with 20g of the marinade (you can use gloves for this if you prefer). Chill the fish for at least 1 hr to marinate.
step 3

Heat a barbecue on high, until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking (see tip, below). Lay the fish directly on the grates and cook for 4-8 mins each side. If the fish starts to stick, leave it to cook a bit and release before flipping. Alternatively, cook under a hot grill for 6-8 mins each side.
step 4

Remove to a plate and sprinkle with the samphire and parsley. Serve with cassava chips or fried yam, if you like.

Recipe tip

You can put the fish on a banana leaf or wire rack for an authentic Nigerian touch.

Recipe from Good Food magazine, June 2025

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