Grilled Denis Fish with Lemon, Rice & Farofa
Whole sea bream grilled until crispy-skinned and flaky, served over fluffy rice with toasted farofa and bright lemon-herb oil. Restaurant-style Israeli grilled fish that tastes like the coast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 2 fish (about 1 lb total) whole sea bream (or branzino), cleaned and gutted
- 1.5 whole (zested and juiced) lemon
- ½ cup (or fresh herbs to taste) fresh parsley and dill, chopped
- 1 cup white rice, uncooked
- ½ cup farofa (toasted cassava flour)
- 1 whole lime
- 1 medium tomato
- 4 tbsp olive oil
Instructions
- 1
Start rice in a pot with 2 cups salted water; bring to boil, then reduce heat to low, cover, and cook until tender, ~18 minutes.
- 2
Pat fish dry inside and out. Score skin diagonally 2–3 times. Season generously with salt and pepper inside the cavity and all over.
- 3
Heat a grill or grill pan over medium-high until very hot. Lightly oil the grates, then place fish on grill.
- 4
Grill 6–7 minutes per side without moving until skin is golden and crispy and flesh flakes easily at the thickest part.
- 5
Whisk together olive oil, lemon zest, lemon juice, and fresh herbs. Drizzle over finished fish.
- 6
Serve fish over rice alongside farofa, lime wedges, and tomato slices. Finish with extra herb oil and flake of salt.
Tools you’ll need
- pot with lid
- grill or grill pan
- small bowl for herb oil
- whisk
- cutting board
- chef's knife
- tongs
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