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Grilled Sea Bream
Our favourite way to prepare gilthead seabream is in one piece on the grill or in the oven. We recommend not scaling the fish, as this makes it stick less to the grill. If it has been scaled, a fish grill holder is particularly suitable.
Grilled gilthead bream
– Sea bream, size as required
– Olive oil
– A few fresh herbs to taste: e.g. thyme or marjoram
– Salt
– Olive oil
– A few fresh herbs to taste: e.g. thyme or marjoram
– Salt
Method
1. rub the gilthead bream dry with kitchen paper. Then rub lightly with olive oil and salt all over and in the belly cavity. If desired, place fresh Mediterranean herbs such as thyme or marjoram in the belly.
2. grill the fish over a medium heat for 8 – 10 minutes on each side (for a fish weighing approx. 1 kg). Make sure that the fish is not blackened by escaping fat. Without a fish grill holder, take care not to turn the fish too much, otherwise it may fall apart.
2. grill the fish over a medium heat for 8 – 10 minutes on each side (for a fish weighing approx. 1 kg). Make sure that the fish is not blackened by escaping fat. Without a fish grill holder, take care not to turn the fish too much, otherwise it may fall apart.
Tip: The sea bream is done when the meat on the backbone is no longer translucent. This can be easily checked visually at the base of the head in the abdominal cavity without having to cut the fish.
3. Serve the sea bream on preheated plates with a drizzle of olive oil and enjoy immediately. It goes well with grilled vegetables.