Whole seabream stuffed with lemon, rosemary and basil

(Jason Lowe)

This fish dish is really easy to make, full of flavour and ideal for barbecuing. You can really taste the rosemary coming through. It's a good tip to score the fish first as it can help you to see when it's cooked.

Serves 8

8 seabream, about 300g/101/2oz each, or 4 seabream, about 500g/1lb 5oz each, scaled and gutted
Salt and pepper
2 tsp olive oil
4 unwaxed lemons, each cut into four wedges
8 garlic cloves, smashed
8 sprigs of rosemary
1 large bunch of basil, leaves only

To serve

Extra-virgin olive oil
Fennel tops (optional)

With a sharp knife, make three deep cuts into the thickest part of the fish on both sides. Season all the cuts and inside the cavity. Rub a little olive oil over the fish. Place a lemon wedge, one or two garlic cloves, a sprig of rosemary and a handful of basil leaves into the cavity of each fish. Twisting the rosemary first helps to release its aromatic oils. If necessary, tie a piece of butcher's twine around the middle of the fish to keep the flavourings inside.

Place the fish on the barbecue – making sure there are no flames, just white-hot coals – and cook for 4-5 minutes on each side. To check if it is cooked, pull the flesh at the thickest part near the head: it should be opaque all the way through and come away from the bone easily.

Gently transfer the cooked fish to a serving platter. Squeeze the remaining lemon wedges over the fish and drizzle over the olive oil. Garnish with feathery fennel tops if you like.

Find these recipes and more in 'Aaron Cooks Italian' (Mitchell Beazley, £18.99).