Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
Stuff the cavity with lemon slices and fresh herbs. Then drizzle some olive oil over the fish and season generously with Smokey Q Zesty sea salt blend.
Roast the fish over indirect medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking, or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).
Serve with fresh garden salad. On this occasion we made a fresh potato salad.
