Broiled Greek Seabream with Zesty Lemon-Chili Dressing
Experience the vibrant flavors of the Mediterranean with this whole seabream, perfectly broiled in foil for tender, juicy flesh, then finished under the broiler for crispy skin. Drizzled with a bright lemon, olive oil, and chili-infused lemon and olive oil dressing, and generously topped with fresh parsley, it's a healthy and quick meal bursting with flavor.
Ingredients
- •2 piece Whole Seabream (approx. 1.5 lb each, gutted and scaled)
- •2 piece Lemon (1 sliced, 1 for juice)
- •1/2 cup Fresh Parsley (chopped, plus extra for garnish)
- •2 clove Garlic (thinly sliced)
- •1 tsp Dried Oregano
- •1/4 cup Extra Virgin Olive Oil (plus 2 tbsp for fish)
- •1/2 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.
Time: 2 min - 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.
Time: 3 min - 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.
Time: 3 min - 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.
Time: 1 min - 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.
Time: 8 min - 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.
Time: 3 min - 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.
Time: 2 min
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.
Recipe from TheCookbook.ai
Created by Christina Adamidou