Grilled Sea Bream
Ingredients
- 4 pcSparus aurata (whole, gutted and scaled)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 6 pcGarlic (minced)
- 8 tbspExtra virgin olive oil
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 pcFlat-leaf parsley (chopped)
Method
Crispy grilled skin that cracks under the knife, revealing tender white flesh. The scent of seared fish over high heat mingles with garlic and extra virgin olive oil.
- 1
Gut and scale the fish. Make three diagonal slashes on each side down to the bone to ensure even cooking to the center.
- 2
Generously rub the inside and outside with grey sea salt and ground black pepper. Slip a crushed garlic clove into the belly cavity.
- 3
Sear on a very hot grill. The skin should mark and become crispy. Flip gently with a spatula only when it releases naturally from the grill.
- 4
In a small saucepan, heat the olive oil with the remaining minced garlic. Remove from heat as soon as the garlic turns golden to avoid bitterness.
- 5
Dress the hot fish with the infused oil. Squeeze fresh lemon juice over it and sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Don't flip the fish too early: the skin will naturally release from the grill once properly seared.
- Grey sea salt adds crunch and minerality without overpowering the delicate flesh.
How long does this dish keep?
Eat immediately to preserve the skin's crispiness. Can be kept for 24h in the fridge.
