Grilled sea bream, simply prepared as it would be in a fishing village in the Mediterranean. A casually exquisite meal. And it can be on the table in less than 30 minutes.
In the heat of summer, I crave simple, light and delicious dishes that don’t take a lot of effort. Easy, quick, and with only four ingredients, grilled sea bream checks all the boxes.
Sea bream is ideal for cooking whole, and one of the most sought after fish in the Mediterranean. Its tasty firm white flesh, with few bones to deal with, make it super easy to debone — whether to serve on a platter, or as-you-eat at the table. If you have never had whole fish on the bone, you can start with this recipe.
Gilt Head Bream
Sea bream, also called gilt head bream, goes by the name of orata in Italy, dorada in Spain and dorade or daurade royale in France — all referring to gold, on account of the golden crescent between the eyes and cheeks.
Instructions for the fishmonger
I highly recommend for the fishmonger to do the gutting and cleaning of the fish. It’s part of their service, and is included in the price. Have the whole fish gutted and cleaned, but keep the scales on, which help protect the flesh from the intense heat of the grill.
For lots of good tips on shopping for fish, check out the roasted branzino recipe.
Substitutions – If you can’t find sea bream, Mediterranean sea bass (branzino) or red snapper are some other favorites.
Grilling Sea Bream
Whole sea bream (orata), with its oval and narrow shape, is ideal for the grill, and can be cooked to perfection in less than 20 minutes.
If you are uncomfortable grilling the whole fish, don’t be — it is one of the easiest ways to cook fish. And the skin will keep the fish from falling apart, and the flavorful juices in. Give it a try with these simple tips:
Success Tips for Grilling Fish
- Remove the fish from the fridge 20 minutes before grilling, to take the chill off. This allows the fish to cook evenly, and with less steam, which helps prevent it from sticking to the grill.
- For subtle added flavor and aromatics, stuff the cavity with herbs and lemon slices.
- To prevent the fish from sticking:
- Pat dry the fish and brush lightly with olive oil.
- The grill should be thoroughly clean and blazing hot before you place the fish on.
- To avoid flare up from fat and oil drip, avoid placing the fish directly above hot coals.
- Place the thickest part of the fish facing the hot coals.
- Throw a few sprigs of rosemary into the hot coals, to create a wonderful aromatic smoke.
- To turn the fish, use a metal spatula to delicately lift and roll the fish to the other side. Avoid scooping as it may rip the skin off. Having 2 spatulas is helpful, so that you can roll the fish over onto the 2nd one, and then easily reposition the fish on the grill.
- If the fish sticks to the grill when trying to turn, let it cook 2 more minutes to give it a chance to release by itself as the skin dries out further and becomes crispy. Then try again.
- Cook the fish for about 8-10 minutes on each side (depending on size), or when a thermometer reads 145°F (63°C). The outside of the fish should be blistered and charred.
Recommended Tools and Sources for Grilling
- Classic basic grill
- Long grilling spatula and tongs (spatula set we have been using for years)
- Thermometer – no more guessing
How to Serve & Eat Whole Grilled Sea Bream
When eating outside with a table full of diners, at our house the grilled fish tends to go straight from the grill to everyone’s plates. In this case, it helps to know how to eat a whole fish at the table.
When there is just two of us, I also like to debone the grilled fish in the kitchen, and serve up the fillets nicely on a plate.
Either way, the process is similar. For detailed step-by-step instructions on how to fillet a cooked fish, check them out in the recipe for roasted branzino.
Check out step-by-step instructions on
how to serve and eat a whole cooked fish
What to Serve with Grilled Sea Bream
I love to serve grilled sea bream with basmati rice or roasted Mediterranean potatoes, and Caramelized Fennel. However, I also love to take full advantage of the hot grill, and throw some vegetables on. An easy favorite is grilled radicchio. I find its bitter-sweet flavor most appealing when simply seasoned with olive oil and salt.
Add a head of radicchio to the grill
Radicchio is one the easiest vegetables to grill.
Slice the radicchio in half, lengthwise along its core.
Brush with olive oil, and season with salt and pepper.
Place face down on the outer edges of the grill where the heat is less direct, and let cook for 3 to 5 minutes.
Flip over, and cook for a few more minutes.
Remove from the grill, and discard the outer layer if too charred.
Drizzle with more extra virgin olive oil, and season with more salt and pepper.
I can’t think of a better dessert with seafood than lemon granita.
Sauce, anyone?
Grilled Sea Bream is so flavorful and succulent that nothing but a drizzle of a good peppery olive oil and a squirt of lemon juice, along with the lovely smoky flavor from the grill, is needed.
Or you can whisk up a quick and easy Salmoriglio Lemon & Olive Oil Sauce for diners to ladle on their fish at the table. This simple lemony sauce is a favorite on fish at our house.
The Recipe
Tools
- Outdoor Grill lalla
Ingredients
- 2 whole sea bream (each around 1 lb, 450 g), gutted and cleaned with scales on
- salt
- 4 sprigs of fresh rosemary
- 1 lemon
- 1 Tbsp extra virgin olive oil
Instructions
- Remove the fish from the fridge 20 minutes before cooking to take the chill out. This allows the fish to cook evenly, and helps prevent it from sticking to the grill.
- Start the grill:If using a gas grill, bring to 400°F (200°C).If using a charcoal grill, allow about 20-25 minutes for the hot coals to become covered in gray ash.
- Meanwhile, prepare the fish: Rinse and pat dry the fish. Season with salt, inside and out. Stuff the cavity with a handful of rosemary and 2 slices of lemon. Brush the entire fish with olive oil to prevent it from sticking to the grill.
- Place the fish on the hot grill. Avoid direct flame. To avoid flare ups, avoid placing the fish directly above the hottest coals. Cook for about 8 to 10 minutes, depending on the size of the fish and amount of heat.
- Flip the fish: With a metal spatula, delicately lift and roll the fish on to its other side. Avoid scooping, as it may rip the skin off. A second spatula is helpful to roll the fish over onto, and easily reposition on the grill. Note, if the fish sticks to the grill, let it cook a few more minutes to allow the skin to dry out further and naturally release itself.Cook for about 8 to 10 more minutes. The fish is ready when it reaches 145°F (63°C) in the thickest part of the fish, or when it easily flakes away from the center spine. The outside of the fish should be blistered and charred.
- To serve, transfer to a serving dish and garnish with sprigs of rosemary or parsley. Serve with wedges of lemon and extra virgin olive oil to drizzle on at the table.
