GRILLED LEMON BREAM
This is one of my favourite fish recipes, as the taste is so reminiscent of being on holiday. I cooked this in Spain with a local with called Dorada, but you can use any similar bream. The sauce has a tangy, refreshing kick and there’s something this dish that tastes nourishing. It goes beautiful with a salad, followed by a hearty dessert!
Ingredients
3 Dorada (or sea bream)
Juice of 4 lemons
5 tbsp Olive Oil
Salt and Pepper
Garlic Salt
Method
For this dish, it’s best to use a white fish with a substantial amount of meat on it, like a sea bream. You can ask the fish monger to clean the fish, but if you want to do it yourself, cut open the belly from one end to the other and wash everything out with a generous stream of water.
Once the fish is clean, use an extra sharp knife to slice at a diagonal angle all the way to the bone, repeating every 1 and a half inches along the surface of the fish. This helps to distribute the heat so that it cooks evenly. Place into a Tupperware box and squeeze the lemon juice all over.
Chuck the lemon rind into the box and then sprinkle the rest of the ingredients. Toss the fish around in the sauce and allow is to marinate in the fridge for 30 minutes or overnight – the longer the better.
To Cook
Place the fish on the hot barbecue. It’s important that you resist the urge to turn it too early. Allow it to cook until the meat flakes away from the bone with ease. Then turn it over and cook the other side. If you need to repeat on both sides you can.
You can also use a fish grilling basket to make this easier, but you certainly don’t need to. I’ve done it both ways and either works out.
