Portuguese Grilled Fish

A crispy grilled skin that cracks to reveal white, pearly, smoky flesh. Lemon juice and hot olive oil coat the fish to keep it perfectly juicy.

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

Ingredients

• 4 piece Sparus aurata ( whole, gutted and scaled )
• 2 tbsp Gray sea salt ( for the crust )
• 120 ml Extra virgin olive oil ( first press )
• 6 piece Garlic ( finely minced )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Flat-leaf parsley ( fresh bunch )
• 2 pinch Black pepper ground ( freshly ground )

Instructions

1. Preparation and drying

   Carefully wipe the sea bream with paper towels. The skin must be perfectly dry so it doesn't stick to the grill and achieves that characteristic crispiness.

2. Core seasoning

   Score the flesh on the sides. Generously rub the inside and outside with grey sea salt. Insert a crushed garlic clove and a few parsley stems into the belly.

3. Searing and cooking

   Oil the grill. Place the fish over high heat. Do not touch it for 6 to 8 minutes until the skin releases by itself. Flip gently and finish cooking when the central bone separates without resistance.

4. Oil finish

   While the fish rests, mix the olive oil, remaining minced garlic, and lemon juice. Pour this mixture over the scorching fish; it should sizzle.

Chef's tips

• Don't flip the fish too early: if it sticks, the crust hasn't formed yet.
• Temperature is key: the grill must be scorching to instantly sear the juices.

Storage

Eat immediately. Grilled fish loses its appeal once it cools down.