- 800 g cleaned whole gilthead sea bream
- 100 g lemon, sliced
- 15 g garlic, sliced
- 20 g fresh parsley
- 5 g fresh rosemary
- 30 ml olive oil
- 8 g salt
- 2 g ground black pepper
Pat the cleaned seabream dry, score each side three times, and season the cavity and exterior thoroughly with salt and freshly ground pepper all over.
Fill the cavity with lemon slices, garlic, parsley, and rosemary, then brush both sides generously with olive oil before heating the grill for maximum flavor.
Preheat a grill or ridged pan until very hot, ensuring the surface is clean and lightly oiled to prevent delicate fish skin sticking during cooking.
Place the fish over direct heat and cook without moving until the first side develops crisp skin and releases easily from the surface without tearing.
Turn carefully with two wide spatulas, then cook the second side until golden and the flesh separates cleanly near the backbone when tested for doneness.
Transfer the seabream to a warm platter, rest for several minutes, and squeeze fresh lemon juice across the surface immediately before serving for extra freshness.
Serve whole with parsley, lemon wedges, and roasted vegetables, spooning any fragrant juices from the platter over the tender, flaky fish portions at the table.
