Turkish · Dinner
Grilled Whole Sea Bream
Whole sea bream is scored, stuffed with lemon and herbs, and grilled over charcoal until the skin blisters and flesh flakes easily. Rubbed with olive oil and oregano, served with a bright lemon-parsley dressing and charred zucchini and bell pepper for a light, smoky main.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
387Calories
38.9gProtein
19.8gFat
13.2gCarbs
5.2gSugar
4.1gFiber
720mgSodium
76mgChol
3.3gSat Fat
980mgPotassium
90mgCalcium
2.4mgIron
3.2mcgVitamin B12
75mgVitamin C
Goes well with
Sauvignon Blanc
local
Ayran
international
low-cholesterol
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the sea bream dry and score both sides 2–3 times; season the cavity and skin with salt and black pepper.
2
Stuff
Fill the cavity with lemon rounds, thinly sliced garlic, thyme sprigs, and half the oregano; coat the outside lightly with olive oil.
3
Grill
Place the fish on a preheated charcoal grill over medium-high heat for 8–9 minutes per side until skin blisters and flesh flakes easily with a fork.
4
Char
Add zucchini rounds and bell pepper strips to the grill for the last 6 minutes, turning once, until charred and softened.
5
Finish
Whisk the lemon juice, red wine vinegar, remaining oregano, and chopped parsley together in a small bowl.
6
Plate
Transfer the grilled fish and charred vegetables to a plate and spoon the dressing over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole sea bream, scaled and gutted
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 11 lemon
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp fresh parsley
- 4 sprigs4 sprigs fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g zucchini
- 5 oz140g bell pepper
- 2 tsp2 tsp red wine vinegar
