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Grilled Sea Bream (on charcoal, gas grill + grill pan)

Few things bring folks to the table faster than a beautifully grilled whole fish with bright lemon and oregano poured over the top. With just a handful of ingredients and three easy cooking methods, this recipe makes it simple to enjoy restaurant-worthy seafood right at home.
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Cook Time 20 minutes
Servings: 2 people
Calories: 548
Ingredients Method Notes

Ingredients
  

  • 2 fresh sea breams 350-500 grams each
  • 1 lemon for serving
  • olive oil for rubbing fish and serving sauce
  • kosher salt to season fish
  • dried oregano for serving

Method
 

  1. Scale and gut the sea bream.
  2. Make a lengthwise incision in the center of the fish where the main bone is located on both sides.
  3. Rinse thoroughly to remove any remaining scales or blood.
  4. Pat the fish dry on all sides using paper towels.
  5. Place the fish on a plate and drizzle with olive oil.
  6. Rub the olive oil all over the fish.
  7. Season with kosher salt on both sides, inside the incisions, inside the belly, and around the head.
  8. For a stovetop grill pan, heat the pan over high heat and cook the fish for 2-3 minutes on each side.
  9. Reduce the heat to medium-high and continue cooking until the total cooking time reaches 10-12 minutes.
  10. For a charcoal grill, heat the grilling surface until very hot.
  11. Cook the fish for 5-6 minutes on the first side.
  12. Flip and cook the second side for about 5 minutes more.
  13. Continue cooking if needed until water no longer comes out of the fish's mouth when held head-down.
  14. For a gas grill, preheat the grill until the rack is smokey hot.
  15. Place the fish on the grill and reduce the heat to medium.
  16. Cook for 5-6 minutes before turning the fish.
  17. Cook the second side for another 5-6 minutes.
  18. Check for doneness by holding the fish head-down and seeing if water has stopped coming out from its mouth.
  19. Squeeze the lemon and mix its juice with 2/3 olive oil until combined.
  20. Pour the lemon and olive oil mixture over the hot fish.
  21. Sprinkle generously with dried oregano and serve.

Notes

Store leftover cooked fish in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve with steamed rice, a simple green salad, roasted vegetables, crusty bread, or boiled potatoes.