Grilled Sea Bream with Lemon, Herbs & Sides
Whole grilled fish rubbed with olive oil, lemon, and fresh herbs—Israeli style. Served with boiled potatoes, steamed spinach, and tangy cabbage slaw for a complete, restaurant-worthy dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 fish (about 1.25 lbs total) whole sea bream (or branzino), cleaned and gutted
- ¾ lb potatoes, baby or small
- 4 cups fresh spinach, packed
- 3 cups green cabbage, thinly shredded
- 2 whole (zested + juiced) lemon
- ½ cup fresh parsley and dill (or mixed herbs), chopped
- 6 tbsp olive oil
- 2 tbsp white vinegar
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes. Drain and set aside.
- 2
Pat fish dry inside and out. Rub skin and cavity with 2 tbsp olive oil, lemon zest, herbs, salt, and pepper.
- 3
Heat a grill pan or outdoor grill to medium-high. Grill fish 6-7 minutes per side until skin is crispy and flesh flakes easily.
- 4
While fish grills, toss cabbage with remaining 2 tbsp olive oil, vinegar, salt, and pepper. Let sit.
- 5
Steam spinach over the same pot as potatoes, or wilt in a skillet with 2 tbsp olive oil and salt, 1-2 minutes.
- 6
Plate fish with potatoes, spinach, and cabbage slaw. Squeeze fresh lemon juice over everything. Serve hot.
Tools you’ll need
- large pot for boiling potatoes
- grill pan or outdoor grill
- skillet (for spinach, optional)
- tongs
- fish spatula or offset spatula
- cutting board
- chef's knife
- microplane zester
- citrus juicer or fork
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