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Cypriot
Cypriot Grilled Sea Bream
Grilled sea bream combines whole fish with lemon, oregano and lightly cooked tomato-onion accompaniments. The skin should release from a properly prepared cooking surface while the flesh remains moist. Whole fish presentation also requires careful bone awareness at serving.
v2.0◎ Origin: Whole grilled fish with olive oil, lemon and herbs fits the coastal cooking traditions of Cyprus and the wider eastern Mediterranean. This ChefLock version uses sea bream and simple tomato-onion accompaniments.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Batch Yield2 whole fish / 4 servings
Standard Yield4 servings
Professional Chef Notes
Professional Chef Mode Mise en place: scale and clean the fish, remove obvious pin bones where practical, dry the skin and cavity thoroughly, and have the grill clean, hot and well oiled before the fish is seasoned. Grill control: use fish of similar size and turn only when the first side releases cleanly. A basket can reduce breakage on grills with wide or rough grates. Doneness control: check the thickest flesh rather than the tail. A representative point should reach at least 63°C and the flesh should be opaque and separate cleanly from the backbone without becoming dry. Service quality: transfer with broad support, dress with lemon and olive oil only after cooking, and remind diners that whole fish can retain small bones even after careful preparation.
About This Recipe
Grilled sea bream combines whole fish with lemon, oregano and lightly cooked tomato-onion accompaniments. The skin should release from a properly prepared cooking surface while the flesh remains moist. Whole fish presentation also requires careful bone awareness at serving.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Grill basket or grill pan
- ✓ Tongs
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the fish: Pat the cavity and skin dry, make three shallow cuts on each side and season inside and out.
- Fill with aromatics: Place garlic, parsley, oregano and thin lemon slices in the cavities without packing them tightly.
- Season the vegetables: Toss tomatoes and onion with a little olive oil and salt in a grill-safe tray.
- Grill: Cook fish on a clean, well-oiled medium-high grill for 6–8 minutes per side, turning only once when the skin releases.
- Check: The flesh at the thickest point should be opaque, moist and pull cleanly from the backbone; avoid overcooking the thinner tail.
- Dress and serve: Whisk remaining olive oil with lemon juice, spoon over the hot fish and serve with the blistered tomatoes and onion.
Chef Notes & Tips
A dry fish and clean, hot, well-oiled grill are the three protections against torn skin.
Ingredient choices: Use cleaned, scaled fish of similar size and pat the surface dry. Slice garlic so it flavours the cavity without creating a thick raw layer. Prepare a fish basket if the grill design makes turning delicate whole fish difficult.
Cooking control: Preheat and prepare the grill, then turn the fish carefully once the first side has set. Check the thickest flesh reaches 63°C or becomes opaque and flakes readily. Transfer with clean utensils and avoid dragging the fish across the grate repeatedly.
If something goes wrong: Sticking can come from a cool grate, wet skin or turning too early. Burnt skin with raw flesh requires gentler heat. Whole fish can retain small bones even after obvious bones are removed.
Ingredient Substitutions
- ↔ Sea bream → whole sea bass of similar weight
- ↔ Fresh oregano → dried oregano at half the amount
- ↔ Cherry tomatoes → sliced courgette and peppers
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Serve with tomatoes, onion, lemon and parsley. Portion the flesh carefully at the table and remind diners to check for bones.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Nutrition & Dietary Information
Allergens: Fish
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