Broiled Greek Seabream with Zesty Lemon-Chili Dressing
Experience the vibrant flavors of the Mediterranean with this whole seabream, cooked in foil for tender, juicy flesh, then finished under the broiler for crispy skin. Drizzled with a bright lemon, olive oil, and chili-infused dressing, and generously topped with fresh parsley, it's a healthy and quick meal bursting with flavor.
by Christina AdamidouIngredients
- •2 piece Whole Seabream (approx. 1.5 lb each, gutted and scaled)
- •2 Lemons (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
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
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
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
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
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
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
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.
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