Portuguese Grilled Fish
Ingredients
- 4 pcSparus aurata (whole, gutted and scaled)
- 2 tbspGray sea salt (for the crust)
- 120 mlExtra virgin olive oil (first press)
- 6 pcGarlic (finely minced)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcFlat-leaf parsley (fresh bunch)
- 2 pinchBlack pepper ground (freshly ground)
Method
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.
- 1
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
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
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
While the fish rests, mix the olive oil, remaining minced garlic, and lemon juice. Pour this mixture over the scorching fish; it should sizzle.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Grilled fish loses its appeal once it cools down.
