Spanish · Dinner
Grilled Sea Bream
Whole sea bream fillet scored and grilled over high heat until the skin blisters and the flesh flakes, finished with garlic-parsley olive oil, lemon and smoked paprika. Served alongside charred potatoes and arugula, this Spanish coastal grill highlights the fish's clean, briny flavor without heavy sauces.
$8
12 minsPrep
16 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
432Calories
39.2gProtein
24.9gFat
15.8gCarbs
2.9gSugar
3.6gFiber
712mgSodium
102mgChol
4.1gSat Fat
1150mgPotassium
85mgCalcium
2.4mgIron
3.8mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the sea bream fillet dry with paper towels. Score the skin twice with a sharp knife. Season both sides with salt and black pepper. Finely mince the garlic and chop the parsley.
2
Build
Whisk together the olive oil, minced garlic, chopped parsley and smoked paprika in a small bowl, then set aside.
3
Grill
Place the fillet skin-side down on oiled grates over high heat. Cook 8 to 10 minutes without moving until the skin is golden, crisp and releases cleanly.
4
Grill
Flip the fillet and grill the flesh side over medium-high heat 3 to 4 minutes until opaque and flakes easily with a fork.
5
Char
Place the halved potatoes on the grill over medium heat 4 to 5 minutes, turning once, until charred and crispy.
6
Rest
Move the fillet to a plate and let rest 5 minutes so the juices settle.
7
Plate
Set the fillet on a plate with charred potatoes and arugula. Spoon the garlic-parsley oil over the fish and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bream fillet, skin on
- 2 tbsp2 tbsp olive oil, for brushing
- 11 lemon, cut into wedges
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh parsley
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 7 oz200g potato, boiled and halved
- a small handful of arugula, for serving
