Turkish cuisine · Fish & Seafood

Grilled Sea Bream

Whole sea bream with scored skin, grilled with olive oil and oregano, served with arugula and lemon – Aegean coast.

Ingredients · for 4 servings

• 4 sea bream (about 350 g each, cleaned)
• 5 tbsp olive oil
• 1 tbsp oregano
• 2 lemons
• 100 g arugula
• 1 red onion
• 1 tsp coarse sea salt
• 1/2 tsp pepper

Instructions

1. Rinse the sea bream, pat thoroughly dry and score the skin diagonally three to four times on both sides down to the bone.
2. Mix the olive oil with oregano, pepper and the juice of half a lemon, rub the fish with it and also work the marinade into the scores.
3. Season with coarse sea salt and let rest for 15 min. so the skin dries out – only dry skin turns crispy on the grill instead of sticking.
4. Preheat the grill well, oil the grate and grill the sea bream for 6–7 min. on the first side without moving them; they will release on their own once the skin is done.
5. Turn and grill for another 5–6 min. until the flesh is opaque at the thickest point and comes away easily from the center bone.
6. Mix the arugula with thin onion rings and a little olive oil, place beside the fish and serve immediately with the remaining lemon wedges.