How to make
Start by preparing the fish. Rinse the sea bream thoroughly under cold running water. Remove the scales and fins if they have not already been removed.
Using a sharp knife, carefully cut along the back of the fish from head to tail. The goal is to open the fish like a book while keeping the belly side intact so the fish holds together when grilled. This butterflying technique allows the fish to cook more evenly and absorb the marinade better.
If the fish has not been cleaned beforehand, remove the internal organs and rinse the cavity well. Pat the fish dry with paper towels.
In a large bowl prepare the marinade. Combine the olive oil, the juice of one lemon, crushed garlic, salt, black pepper, oregano and finely chopped parsley. Stir everything well so the ingredients blend into a fragrant marinade.
Rub the marinade generously over the entire fish, making sure to coat both the inside and the outside. Massage the marinade into the cuts and the cavity of the fish so the flavors penetrate the flesh.
Leave the sea bream to marinate for at least 30 minutes at room temperature or in the refrigerator. This resting time helps the fish absorb the Mediterranean flavors of lemon, garlic and herbs.
Preheat your grill or barbecue to medium-high heat.
Place the fish on the grill with the skin side down first. Grill for about 5-6 minutes without moving it so the skin can become slightly crisp.
Carefully flip the fish and grill the other side for another 5-6 minutes until the fish turns golden and the flesh becomes opaque and flaky. Avoid overcooking the fish, as sea bream cooks quickly and can dry out if left too long on the grill.
Once cooked, transfer the grilled sea bream to a large serving plate.
Serve the Greek style sea bream with fresh lemon wedges, a crisp salad and a side dish of your choice.
See also how to prepare delicious Greek style calamari and the classic Greek orzo salad with olives.
