Turkish · Dinner
Grilled Whole Sea Bream (Low-Chol)
Whole sea bream is scored, stuffed with lemon and herbs, and grilled over charcoal until the skin blisters and flesh flakes easily. Rubbed with olive oil and oregano, served with a bright lemon-parsley dressing and charred zucchini and bell pepper for a light, smoky main.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
387Calories
38.9gProtein
19.8gFat
13.2gCarbs
5.2gSugar
4.1gFiber
720mgSodium
76mgChol
3.3gSat Fat
980mgPotassium
90mgCalcium
2.4mgIron
3.2mcgVitamin B12
75mgVitamin C
low-cholesterol
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the sea bream dry and score both sides 2–3 times; season the cavity and skin with salt and black pepper.
2
Stuff
Fill the cavity with lemon rounds, thinly sliced garlic, thyme sprigs, and half the oregano; coat the outside lightly with olive oil.
3
Grill
Place the fish on a preheated charcoal grill over medium-high heat for 8–9 minutes per side until skin blisters and flesh flakes easily with a fork.
4
Char
Add zucchini rounds and bell pepper strips to the grill for the last 6 minutes, turning once, until charred and softened.
5
Finish
Whisk the lemon juice, red wine vinegar, remaining oregano, and chopped parsley together in a small bowl.
6
Plate
Transfer the grilled fish and charred vegetables to a plate and spoon the dressing over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole sea bream, scaled and gutted
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 11 lemon
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp fresh parsley
- 4 sprigs4 sprigs fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g zucchini
- 5 oz140g bell pepper
- 2 tsp2 tsp red wine vinegar
