Greek-style Grilled Fish

A whole sea bream with charred, crispy skin that cracks under the knife. The flesh is pearly white, flaky, and juicy, infused with the aroma of olive oil and lemon.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 836
• Protein: 110 g
• Carbs: 8 g
• Fat: 39 g

Ingredients

• 4 piece Sparus aurata ( gutted and scaled )
• 100 ml Extra virgin olive oil ( for the emulsion )
• 4 piece Citrus limon (L.) Burm. f. ( juiced and sliced )
• 2 tsp Oregano ( dried )
• 4 piece Garlic ( cloves crushed )
• 4 pinch Gray sea salt
• 2 pinch Black pepper ground
• 2 tbsp Capers ( drained and roughly chopped )

Instructions

1. Fish preparation

   Make three deep slashes on each side of the fish down to the bone. This ensures even cooking and allows flavors to penetrate.

2. Core seasoning

   Rub the inside of the fish with crushed garlic, salt, and oregano. Slip a lemon slice into the belly to flavor the flesh from within.

3. Searing and cooking

   Place the fish on a very hot grill. Do not touch it until the skin releases on its own. Flip it when it is well-marked and crispy.

4. Final emulsion

   Whisk the olive oil with the remaining lemon juice and the capers. Pour this mixture over the hot fish as soon as it comes off the heat: the juice should sizzle on the skin.

Chef's tips

• Dry the fish skin thoroughly with a cloth before oiling, otherwise it will stick to the grill.
• The fish is cooked when the backbone easily separates from the flesh.

Storage

Eat immediately after cooking to preserve the skin's crispness. Do not freeze once cooked.