Grilled Sea Bream with Charred Lemon
Whole sea bream rubbed with herbs and olive oil, grilled until the skin crisps and flesh flakes. Charred lemon slices finish the plate with bright acidity and a rustic Israeli seaside vibe.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 fish (12-14 oz each) whole sea bream (or similar white fish)
- 3 tbsp olive oil
- 1 whole (halved lengthwise, then sliced into half-moons) lemon
- 2 tbsp, chopped fresh herbs (parsley, dill, or thyme)
- 2 cloves, minced garlic
- 1 pinch each salt and pepper
Instructions
- 1
Pat fish dry inside and out with paper towels. Season generously with salt, pepper, and minced garlic.
- 2
Stuff each fish cavity with half the chopped herbs. Brush skin and lemon slices generously with olive oil.
- 3
Heat grill or grill pan to medium-high until oil shimmers when flicked on the surface, about 2 minutes.
- 4
Grill fish 5 minutes per side without moving. Skin should be charred and opaque; flesh flakes when prodded.
- 5
Grill lemon slices 2 minutes per side until caramelized and soft.
- 6
Transfer fish to a plate. Arrange charred lemon alongside and drizzle with any pan juices. Serve hot.
Tools you’ll need
- grill or grill pan
- tongs
- paper towels
- cutting board
- knife
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