Grilled Whole Sea Bream with Lemon and Herbs
Two whole gilthead sea bream grilled with a measured garlic-olive-oil coating and finished with a clean lemon-parsley dressing. Two main-course portions; timings are estimates and fish must reach 145°F (63°C). Not personally kitchen-tested.
Ingredients
- 2 whole cleaned and scaled gilthead sea bream about 1–1¼ lb (450–570 g) each, gutted and fully thawed
- 2 tbsp extra-virgin olive oil divided: 1 tbsp for raw fish and 1 tbsp in separate clean dressing
- 1 lemon about 1 tbsp fresh juice, 1 tsp finely grated zest, and remaining wedges
- 1 small clove garlic finely grated for raw-fish coating
- 2 tbsp chopped flat-leaf parsley divided: 1 tbsp for coating, 1 tbsp for clean finish
- ¾ tsp kosher salt different salt brands/types vary in volume
- ¼ tsp freshly ground black pepper
- 2 small sprigs fresh thyme optional, one per fish cavity
Instructions
- Start with two fully thawed fish that a fishmonger has scaled and gutted. Keep them refrigerated until preparation. Pat the skin and cavities dry with clean disposable towels and keep raw fish separate from clean garnishes.
- Preheat a clean outdoor grill to medium-high heat, with a cooler area available if practical. Mix 1 tbsp olive oil, the grated garlic, 1 tbsp parsley, ¾ tsp kosher salt and ¼ tsp pepper. Coat the fish inside and out; place an optional thyme sprig in each cavity. Keep this raw-fish coating and its utensils away from the finishing dressing.
- Grill the fish for roughly 7–10 minutes on the first side, turn carefully using a basket or suitable fish spatula, and cook roughly 7–10 minutes on the second side. These are estimates; if the skin colors too quickly, use the cooler grill area. Check both fish in the thickest flesh away from bone and continue until each reaches 145°F (63°C).
- In a separate clean bowl, combine the remaining 1 tbsp olive oil, approximately 1 tbsp lemon juice, 1 tsp finely grated lemon zest and the remaining 1 tbsp parsley. Neither this dressing nor its utensils should touch the uncooked fish.
- Move the fully cooked fish to a clean platter and discard any uncooked coating that touched raw fish. Spoon over the clean lemon-parsley dressing, add the reserved lemon wedges and serve promptly. Take care when serving whole fish because it contains bones.
Notes
Times are estimates for two similarly sized, fully thawed, pre-cleaned whole gilthead sea bream; fish size and grill equipment vary. The fish is cooked at the thickest portion to 145°F (63°C), measured away from bone. Raw coating and finishing dressing remain separate. Refrigerate leftovers within two hours (one hour above 90°F/32°C), use within 3–4 days and reheat thoroughly to 165°F (74°C). Contains finfish. No wine, cooking alcohol, fabricated nutrition, ratings or first-hand kitchen test claims. See FDA seafood safety guidance.