Grilled Sea Bream

Grilled Sea Bream

Grilled Sea Bream with Cold Spicy Tomato-Watermelon Salsa. This method can also be used for grilling other whole fish, such as trout or cod.



  • 2 whole sea breams
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 slices of lemon
  • 1 tablespoon extra virgin olive oil


  • 1 cup cherry tomatoes, chopped (regular tomatoes can also be used)
  • 1 cup diced watermelon
  • 1 tablespoon onion, finely diced
  • 1/3 teaspoon spicy chili paste (or chopped chili peppers)
  • 1-2 tablespoons chopped mint leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Accompaniments: e.g., grilled baguette


Prepare the sea breams by cutting them along the belly with a knife and removing the guts. Rinse thoroughly under cold water and pat dry with paper towels. Season inside and out with sea salt, freshly ground black pepper, and coat with olive oil. Place a slice of lemon inside each fish. Brush a fish grilling basket with oil or vegetable oil, place the fish inside, and grill for about 4 minutes on each side.

Prepare the tomato-watermelon salsa: In a bowl, combine cherry tomatoes, watermelon, onion, chili paste, and mint. Add lemon juice, extra virgin olive oil, freshly ground black pepper. Mix well and refrigerate until ready to serve with the fish. Season the salsa with sea salt just before serving.

Remove the skin from the fish, take out the fillets, and arrange them on plates. Serve with grilled baguette. Drizzle with extra virgin olive oil, season with sea salt and freshly ground pepper, and serve with the drained salsa tomato-watermelon salsa.

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