Grilled Sea Bream

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 863
• Protein: 109 g
• Carbs: 6 g
• Fat: 44 g

Ingredients

• 4 piece Sparus aurata ( whole, gutted and scaled )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 6 piece Garlic ( minced )
• 8 tbsp Extra virgin olive oil
• 2 piece Citrus limon (L.) Burm. f. ( in wedges )
• 2 piece Flat-leaf parsley ( chopped )

Instructions

1. Fish preparation

   Gut and scale the fish. Make three diagonal slashes on each side down to the bone to ensure even cooking to the center.

2. Seasoning

   Generously rub the inside and outside with grey sea salt and ground black pepper. Slip a crushed garlic clove into the belly cavity.

3. Grilling

   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. Garlic oil

   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. Finishing

   Dress the hot fish with the infused oil. Squeeze fresh lemon juice over it and sprinkle with chopped flat parsley.

Chef's tips

• 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.

Storage

Eat immediately to preserve the skin's crispiness. Can be kept for 24h in the fridge.