Broiled Greek Seabream with Zesty Lemon-Chili Dressing

• •2 piece Whole Seabream (approx. 1.5 lb each, gutted and scaled)
• •2 piece Lemon (1 sliced, 1 for juice)
• •1 cup Fresh Parsley (chopped, plus extra for garnish)
• •2 clove Garlic (thinly sliced)
• •1 tsp Dried Oregano
• •1 cup Extra Virgin Olive Oil (plus 2 tbsp for fish)
• •1 tsp Red Pepper Flakes (or to taste)
• •to taste Salt
• •to taste Black Pepper (freshly ground)

Instructions

1. 1

   Preheat your broiler to high. Line a baking sheet with heavy-duty aluminum foil, ensuring you have enough overhang to create a secure packet for the fish.

2. 2

   Pat the seabream dry very well with paper towels, both inside and out. Make 2-3 shallow diagonal slits on each side of the fish with a sharp knife. Season the fish generously inside and out with salt and black pepper.

3. 3

   Stuff the cavity of each fish with lemon slices, garlic slices, and a pinch of dried oregano. Drizzle each fish with 1 tablespoon of olive oil and rub it gently into the skin. Place the prepared fish on the foil-lined baking sheet.

4. 4

   Bring the edges of the foil up and over the fish, creating a tightly sealed packet. Ensure there are no gaps for steam to escape. Place the baking sheet with the foil packet under the preheated broiler.

5. 5

   Broil the fish for 8-10 minutes, depending on the thickness of your fish. Meanwhile, prepare the dressing: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, juice of one lemon, red pepper flakes, and a pinch of salt and pepper. Stir in the chopped fresh parsley.

6. 6

   Carefully remove the baking sheet from the broiler. Open the foil packet, exposing the fish. Be cautious of escaping steam. Return the baking sheet to the broiler for an additional 2-3 minutes, watching closely, until the skin is beautifully crispy and lightly charred in spots.

7. 7

   Transfer the cooked seabream to serving plates. Drizzle generously with the prepared lemon-chili-parsley dressing. Garnish with extra fresh parsley and serve immediately.

Chef's Tips

• 💡To ensure crispy skin, make sure the fish is very dry before seasoning. The final few minutes under the broiler without the foil are crucial for achieving that desired texture.
• 💡For even cooking, position the fish about 6-8 inches from the broiler element. Keep a close eye on it during the final broiling step, as broilers can vary in intensity.
• 💡The dressing can be made a few minutes ahead, but add the fresh parsley right before serving to keep it vibrant.