Grilled sea bream with herbs, lemon and parsley oil
Mediterranean Recipe

Grilled sea bream with herbs

Seared sea bream is seasoned inside and out, stuffed with lemon, parsley, dill and garlic and cooked on the grill from both sides. Oil the skin, preheat the grill clean and only turn the fish when it comes off slightly; the meat must be lifted off the bone on the back. Sea bass works similarly in size, rosemary replaces dill with a stronger flavour.

No ratings yet
Jump to recipe View ingredients
Share
Total time 38 min
Calories 470 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Grilled sea bream with herbs step by step

Oil the skin, preheat the grill and only turn the fish when it comes off slightly; the meat must be lifted from the bone on the back. Extracted sea bream is seasoned inside and out, stuffed with lemon, parsley, dill and garlic and cooked on the grill from both sides. Sea bass works similarly well, rosemary replaces dill with a stronger flavour.

Mediterranean Cuisine Summer Recipes Dinner Fish

Recipe

Grilled sea bream with herbs

Seared sea bream is seasoned inside and out, stuffed with lemon, parsley, dill and garlic and cooked on the grill on both sides. Oil the skin, preheat the grill clean and only turn the fish when it comes off slightly; the meat must be lifted from the bone on the back.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Prepare the grill for direct medium to high heat. Pat the sea bream dry and cut on both sides; fill the belly cavities with lemon slices, parsley, dill and crushed garlic.

  2. 2

    Prepare

    Except for the sea bream, it is seasoned inside and out, stuffed with lemon, parsley, dill and garlic and cooked on the grill from both sides.

  3. 3

    Check for doneness

    Oil the skin, preheat the grill and turn the fish only when it is slightly loosened; the meat must be lifted from the bone on the back.

  4. 4

    Serve

    After grilling, let the sea bream rest briefly and open the skin on top. Remove the herbs and lemon slices, lift the fillets from the middle ridge and serve immediately.

Kitchen know-how

Tips for Grilled sea bream with herbs

Important for grilled sea bream with herbs

Oil the skin, preheat the grill and turn the fish only when it is slightly loosened; the meat must be lifted from the bone on the back.

Variations

How to adapt this recipe

Sea bass works similarly well, rosemary replaces dill with a more powerful flavour.

Nutrition per serving

470kcal
12.0 gCarbohydrates
42.0 gProtein
27.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Grilled sea bream with herbs

Weigh the sea bream, prepare the organic lemons and keep the parsley separately, then start the main cooking process for grilled sea bream with herbs.

Oil the skin, preheat the grill and turn the fish only when it is slightly loosened; the meat must be lifted from the bone on the back.

Place grilled sea bream and herbs directly in the fridge. If serving later, observe: Oil the skin, preheat the grill cleanly and only turn the fish when it comes off slightly; the meat must be lifted from the bone on the back. Eat fish leftovers the following day at the latest.

Sea bass works similarly well, rosemary replaces dill with a more powerful flavour.

Keep cooking

Related recipes and topics

Similar recipes

30 min · Summer Grilled herb salmon parcels Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly sealed grill packs. Do not place the packs directly over the starchy embers and check after a short time whether the salmon is still juicy inside. 32 min · Summer Grilled salmon with cucumber salad Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating. 8 hr · Italian Vitello Tonnato Vitello Tonnato combines thinly sliced veal with a creamy sauce of tuna, anchovies, capers, egg and lemon juice. 40 min · Greek Garides Saganaki Garides Saganaki briefly cooks shrimp in a spicy tomato sauce with white wine, garlic, oregano, some chilli and crumbled feta. 2 hr · Greek Briam – Greek roasted vegetables Briam slowly roasts potatoes, zucchini, eggplant, tomatoes, onion and garlic with plenty of olive oil, parsley and oregano. 55 min · Mediterranean Stuffed tomatoes with couscous and herbs Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned.