Sea bream on the grill
Easy sea bream on the grill (sargo)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This fish takes only 5 minutes to prep and 20 minutes to grill. It's delicious and healthy to boot! From mom's book of traditions... try it today!

Course: Main, Main Course
Cuisine: greek, Mediterranean, Portugal, Portuguese
Keyword: sargo, Sea bream
Servings: 2 whole fish
Ingredients
  • 2 sea bream fish, scales, fins, and guts removed (about 2 1/2 lbs total)
  • 2 tbsp vegetable oil
  • 1 1/2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 lemons, cut in half
Instructions
  1. Start up the grill and heat it to around 500 ºF.

  2. While the grill heats up, place both fish on a baking sheet. Slather both fish with the vegetable oil on both sides.

  3. Sprinkle the salt and pepper evenly over both sides of the fish.

  4. Once the grill is hot, lower the burner under where you'll placing the fish. Leave the other burners at the same temperature.

  5. Place both fish next to each other on the grill, just above the burner that you lowered.

  6. Place the lemons cut-side down on the grill beside the fish.

  7. Close the lid and let the fish grill for 10 minutes. Make sure not to check too often, as this will bring down the temperature.

  8. After 10 minutes, open the lid and carefully flip both fish over. I use a spatula and tongs to reduce the chances of breaking the skin. The vegetable oil should keep it from sticking to the grill.

  9. Close the lid and continue to cook for about 10 minutes.

  10. Open the lid and transfer both fish to a large serving dish.

  11. Use the tongs to pickup the lemon halves and squeeze (using the tongs) them over both fish.

  12. Serve the fish with your favourite sides. In Portugal, grilled fish is often served with salad and boiled potatoes... and homemade red wine of course :-)

Recipe Notes

The fish cooked only once on each sided to reduce the risk of breaking the skin. You might also want to consider adding a couple of drops of vegetable oil to the top of the fish before flipping it.