Greek-style Grilled Fish
Ingredients
- 4 pcSparus aurata (gutted and scaled)
- 100 mlExtra virgin olive oil (for the emulsion)
- 4 pcCitrus limon (L.) Burm. f. (juiced and sliced)
- 2 tspOregano (dried)
- 4 pcGarlic (cloves crushed)
- 4 pinchGray sea salt
- 2 pinchBlack pepper ground
- 2 tbspCapers (drained and roughly chopped)
Method
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.
- 1
Make three deep slashes on each side of the fish down to the bone. This ensures even cooking and allows flavors to penetrate.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately after cooking to preserve the skin's crispness. Do not freeze once cooked.
