Grilled Sea Bream

We prefer to prepare the sea bream in one piece on the grill or in the oven. We recommend that you do not descale the fish, as this will make it less likely to stick to the grate. If descaling has been carried out, a fish grill holder is particularly suitable.

  • A sea bream, size as needed
  • Olive oil
  • Few fresh herbs as required: e.g., thyme or mayoran
  • Salt


  1. Dry the sea bream well with a paper towel. After that, lightly rub with olive oil and salt all around, as well as in the abdominal cavity. Put as you wish some fresh, Mediterranean herbs like thyme or mayoran in the belly.
  2. Grill the fish on both sides for 8 – 10 minutes on both sides over medium embers (for a fish of approx. 1 kg). Make sure that no fat drips from the skin into the embers and causes the fish to turn black. Without a fish grill holder, be careful not to turn the fish too much, otherwise it may fall apart.

    Tip: The seabream is done when the meat on the backbone is no longer glassy. This can be easily controlled optically in the belly without having to cut the fish.

  3. Arrange the seabream on preheated plates and serve with a little olive oil if necessary. Grilled vegetables are excellent as a side dish. Enjoy immediately, as the fish gets cold quickly.

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