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Rockingham Foreshore BBQ

Story: Rockingham Foreshore BBQ
Episode: 3
Presenter: Stuart Laws
Air Date: 25th April 2021

Stuart Laws, rediscovers Rockingham as he cooks a whole snapper while soaking up the views of their stunning foreshore.

  • Rockingham recently had a $15 million upgrade which as transformed the area into a bustling meeting place.
  • There’s 37km of coastline to explore with fishing, and the full range of water sports and marine life to encounter.
  • The bustling food scene offers is bursting with waterfront dining, cool cafés, upmarket sports bars, wineries and a brewery.


Prep time: 20 mins
Cook time: 20 mins
Serves: 4

1 whole fish, approx. 800g each
1 lemon
4 garlic cloves, peeled and chopped
1 red chilli
1 medium red onion, diced
4 Tbsp capers, drained
2 Tbsp olive oil
Flaked sea salt
Freshly ground black pepper
100gm butter
2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil
Aluminium foil and baking paper for wrapping each fish in.



  • Finely grate half of the zest from the lemons, then slice both thinly.
  • Place the grated zest in a mortar and pestle with the garlic, chilli, onion, capers, olive oil and seasoning, and mix until a fine wet paste.
  • Score some shallow cuts into the outside of each fish then rub the marinade all over the outside of the fish so that some goes into the scored cuts.
  • Pack the herbs into each fish along with a few lemon slices around it to hold the stuffing in.
  • Grease the aluminium foil with some olive oil and add the grease proof paper, place the fish in the centre and top with butter.
  • Then wrap each fish tightly in the tin foil and leave for an hour before cooking if possible.
  • Cook the fish on a hot barbecue for 15 minutes on each side but don’t unwrap to check how well it has cooked until after both sides have been done.