Israeli Grilled Sea Bream with Lemon & Herbs
Whole sea bream kissed with lemon and fresh herbs, served with roasted potatoes and a silky beet sauce. Restaurant-quality dinner that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 fish (about 1 lb each) whole sea bream (or branzino), cleaned and gutted
- 2 whole lemon
- ¼ cup, chopped fresh dill or parsley
- 1.5 cups, halved roasted potatoes
- ¾ cup beet sauce (jarred or freshly made)
- 1 cup, cooked white rice
- 3 tbsp olive oil
- 1 pinch each salt and black pepper
Instructions
- 1
Heat grill to medium-high. Pat fish dry inside and out, then brush lightly with oil.
- 2
Slice 1 lemon thin. Stuff each fish cavity with lemon slices and half the fresh herbs.
- 3
Season fish generously with salt and pepper. Grill 5–6 minutes per side without moving until skin crisps and flesh flakes easily.
- 4
While fish cooks, warm roasted potatoes and beet sauce in a small skillet over medium, about 4 minutes.
- 5
Plate warm rice, then top with grilled fish. Serve roasted potatoes and beet sauce alongside.
- 6
Squeeze remaining lemon half over fish. Garnish with remaining herbs and a drizzle of olive oil.
Tools you’ll need
- grill or grill pan
- small skillet
- tongs
- plate
- knife
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