📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this exquisitely grilled whole Sea Bream. The delicate, sweet white flesh of the fish is infused with aromatic herbs and smoke, then perfectly balanced by the crisp, anise-forward crunch of a shaved fennel salad. This dish celebrates the simplicity of coastal cooking, where high-quality seafood and bright citrus notes take center stage for a light yet deeply satisfying meal.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bream (Orata) (scaled and gutted, about 400-500g each)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Lemon (thinly sliced into rounds)
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 teaspoon Sea Salt (flaky variety preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
Fennel Salad & Garnish
- 1 large Fennel Bulb (fronds reserved for garnish)
- 1 Orange (segmented, juice reserved)
- 1/4 small Red Onion (very thinly sliced)
- 1 tablespoon Capers (drained and rinsed)
- 1/4 cup Flat-leaf Parsley (roughly chopped)
- 1 tablespoon White Wine Vinegar
- 1 clove Garlic (minced for the marinade)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are meticulously cleaned and lightly oiled to prevent sticking.
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2
Pat the sea bream thoroughly dry inside and out using paper towels. Moisture is the enemy of a crispy skin.
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3
Using a sharp knife, make 3 shallow diagonal slashes into the skin on both sides of each fish. This allows heat and aromatics to penetrate the meat.
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4
Rub the fish inside and out with 1 tablespoon of olive oil, salt, pepper, and the minced garlic.
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5
Stuff the cavity of each fish with lemon slices, a sprig of rosemary, and two sprigs of thyme.
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6
Prepare the salad by shaving the fennel bulb as thinly as possible using a mandoline or a very sharp knife. Place in a bowl of ice water for 10 minutes to maximize crispness.
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7
Drain the fennel and pat dry. In a medium bowl, whisk together the remaining olive oil, orange juice, white wine vinegar, and a pinch of salt.
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8
Toss the fennel, orange segments, red onion, capers, and parsley with the dressing. Set aside to let the flavors marry.
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9
Place the fish on the hot grill. Cook undisturbed for 6-8 minutes. You will know it is ready to flip when the skin releases easily from the grate.
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10
Carefully flip the fish using a wide spatula. Cook for another 5-7 minutes until the internal temperature reaches 145°F (63°C) and the flesh is opaque to the bone.
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11
Remove the fish from the grill and let it rest for 3-5 minutes. This allows the juices to redistribute, ensuring a moist texture.
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12
Plate each fish alongside a generous heap of the fennel salad. Garnish with the reserved fennel fronds and an extra drizzle of olive oil.
💡 Chef's Tips
Always bring your fish to room temperature for 15 minutes before grilling to ensure even cooking. If you're nervous about the fish sticking, use a dedicated grilling basket for whole fish. Don't discard the fennel stalks; they can be used to flavor stocks or placed under the fish on the grill for extra aroma. To check for doneness without a thermometer, gently press the thickest part of the fish; it should feel firm but slightly springy. Use a high-smoke-point oil like grapeseed for the grates, but save your best extra virgin olive oil for the finishing touch.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Assyrtiko to cut through the richness of the fish. Serve with a side of herb-roasted baby potatoes or buttery crushed new potatoes. A side of grilled asparagus or charred broccolini complements the smoky notes of the fish. Provide extra lemon wedges and a small bowl of Maldon sea salt on the table for guests to season to their liking.