Grilled Sea Bream with Spring Onion, Lemon and Chilli

Name: Grilled Sea Bream with Spring Onion, Lemon and Chilli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1.5-2 kg whole sea bream, cleaned and descaled; 500 g new potatoes, halved and boiled; 1/2 onion, thinly sliced; 2 lemons, 1 sliced and 1 halved; 2 spring onions, trimmed; 1 large garlic clove, unpeeled; 2 red chillies; 4 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Whole sea bream cooks beautifully over the barbecue, taking on smoky flavor while staying tender and juicy. A warm topping of charred spring onions, roasted garlic, grilled lemon and chilli makes this simple seafood dish bright, fresh and satisfying.

Servings5 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

whole sea bream, cleaned and descaled
1.5 kg
new potatoes, halved and boiled
500 g
onion, thinly sliced
0.5
lemons, 1 sliced and 1 halved
2
spring onions, trimmed
2
large garlic clove, unpeeled
1
red chillies
2
olive oil
4 tbsp
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Light the barbecue and let the flames die down while you prepare the fish. Pat the sea bream dry, season the cavity with salt and black pepper, then fill it with the sliced onion and lemon slices.

When the coals are glowing and lightly ashed, spread them into an even circle about 30 cm wide. Place the spring onions, unpeeled garlic clove, whole chillies and lemon halves cut-side down on the grill. Cook for 10-12 minutes, turning the vegetables once, until softened and lightly charred.

Brush the outside of the fish with a little olive oil. Lay it carefully on the grill over medium-hot coals, keeping in mind that the oiled skin may flare briefly.

Transfer the grilled spring onions, chillies, garlic and lemon halves to a board. Finely chop the spring onions and chillies, removing the chilli seeds first if you prefer less heat, then place them in a bowl. Squeeze the softened garlic from its skin, add it to the bowl, squeeze in the grilled lemon juice and stir in the remaining olive oil.

After 8-10 minutes on the first side, carefully turn the fish using tongs and a fish slice or wide spatula. Grill for about 8 minutes more, or until the flesh is opaque and flakes easily when gently pulled from the bone.