Grilled sea bream

Ingredients

• 2 sea bream, 600 g each (or 4, 300 g each)sea bream
• 50 mlextra-virgin olive oil
• juice of 1lemon
• 1peeled garlic clove
• 1 tspdried oregano
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the coals

   Get the coals going. Meanwhile, cut along the underside of each sea bream and remove the innards.

2. 2

   Rinse the fish

   Rinse the fish without removing the scales, then pat them dry with kitchen paper and set aside.

3. 3

   Mix the emulsion

   Whisk the lemon juice with the oregano, garlic cut into small pieces, pepper and a pinch of salt.

4. 4

   Whisk in oil

   Pour in the oil in a thin stream, whisking until the mixture is even. Wait until the coals are covered with ash before starting to cook the fish.

5. 5

   Set the grill

   Oil the grill and position it at least 25 cm above the coals.

6. 6

   Start grilling

   Once the grill is very hot, place the sea bream on it and cook over the coals.

7. 7

   Turn the fish

   When the skin starts to char, turn the fish using two flat spatulas, one underneath and one on top of the body.

8. 8

   Allow for size

   Cooking time depends on the size of the sea bream.

9. 9

   Brush with emulsion

   As the fish cooks, brush both sides with a sprig of oregano dipped in the emulsion.

10. 10

    Finish and serve

    When cooked, transfer the grilled sea bream to a serving dish and pour over the remaining emulsion.

What is grilled sea bream?

Sea bream is a mild, firm-fleshed fish often cooked whole in Italian coastal cooking. This version uses direct heat from coals and a simple lemon, garlic and oregano dressing.

Whole fish retains its shape on the grill, while the skin helps protect the flesh. The dressing adds brightness at the end as well as flavour during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 30g protein, 2g carbs, 17g fat.

The sea bream provides most of the protein, while the olive oil supplies most of the fat; the lemon and oregano contribute only a small amount of carbohydrate. Serve it with vegetables and, if you want a more filling plate, potatoes or bread.

Getting the fish ready

Keep the scales on: the recipe leaves them in place, which helps shield the skin and flesh from the intense heat.

Dry thoroughly: patting the fish dry helps limit sticking and encourages the skin to cook rather than steam.

Building the emulsion

Start with the lemon juice, oregano, chopped garlic, pepper and a pinch of salt. Whisk in the olive oil gradually so the dressing becomes more cohesive.

Keep some of the mixture for serving: the recipe uses it both to brush the fish as it cooks and to finish the cooked fish.

Managing the coals

Wait for the coals to develop a covering of ash before cooking, then set the oiled grill at least 25 cm above them. This gives you a steadier cooking surface than placing the fish directly over newly lit flames.

The recipe does not specify a fixed cooking time because the fish may be different sizes. Keep an eye on the skin and turn the fish when it begins to char.

Turning and checking

Use two flat spatulas to support the fish from above and below when turning it. This helps keep the whole fish intact as the skin softens and browns.

Cooking time varies with size, so use the recipe's cues rather than relying on one set duration. The method calls for turning when the skin starts to char and continuing to cook over the coals.

Serving the fish

Bring the fish to the table on a serving dish with the remaining lemon and oregano emulsion poured over it. A simple green salad or grilled vegetables make an easy accompaniment.

For a more substantial meal, serve it with boiled potatoes or bread to catch the dressing.

Recipe notes & tips

• Use fish of similar size if you want them to cook at roughly the same pace.
• Oil the grill before setting it over the coals, as directed, to help the fish release.
• Keep the grill at least 25 cm above the coals.
• Wait until ash covers the coals before putting the fish on the grill.
• Use two flat spatulas to turn the fish without breaking it.
• Dip the oregano sprig into the emulsion each time you brush the fish.

Variations

• Add parsley: include chopped parsley in the lemon emulsion for a different herbal note.
• Use rosemary: brush with a rosemary sprig instead of oregano for a more resinous aroma.
• Add chilli: mix a little chilli into the emulsion for gentle heat.
• Try lemon zest: add finely grated zest to intensify the citrus flavour.
• Serve with vegetables: grill courgette or peppers alongside the fish.

Common mistakes to avoid

• Cooking over fresh flames: wait until the coals are covered with ash before grilling.
• Setting the grill too close: keep it at least 25 cm above the coals as the recipe specifies.
• Turning with one utensil: support the fish with two flat spatulas to reduce the chance of it breaking.
• Removing the scales: leave them on, as directed in the recipe.
• Using all the emulsion for brushing: reserve the remainder to pour over the fish when serving.

How to store

Refrigerate leftover fish in a covered container within 2 hours and eat within 2 days. Reheat gently until hot throughout, or enjoy it cold in a salad.

Frequently asked questions