Bodrum Lemon and Herb Marinated Sea Bream
Delight your palate with this sumptuous Bodrum Lemon and Herb Marinated Sea Bream, a dish that captures the essence of Mediterranean flavors. Fresh sea bream is marinated in a vibrant blend of lemon, herbs, and spices, then grilled to perfection for a light yet satisfying meal.
Equipment
- Medium bowl
- Whisk
- Shallow dish or resealable plastic bag
- Grill
- Spatula or tongs
Ingredients
- 4 fillets sea bream about 6 ounces or 170 grams each
- 2 lemons, juiced and zested juice should yield about 1/4 cup or 60 mL
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Lemon slices and additional herbs for garnish
Instructions
- Start by preparing the marinade. In a medium bowl, whisk together the lemon juice and zest, olive oil, minced garlic, parsley, dill, thyme, sea salt, and black pepper until well combined.
- Place the sea bream fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the fillets, ensuring they are completely coated. Cover the dish or seal the bag, and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
- Preheat your grill to medium-high heat. Remove the sea bream from the marinade, letting excess drip off, and place the fillets skin-side down on the grill.
- Grill the sea bream for about 4-5 minutes on each side or until the flesh is opaque and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
- Carefully remove the fillets from the grill and place them on a serving platter. Garnish with lemon slices and a sprinkle of fresh herbs.
Notes
Ensure your grill is clean and well-oiled to prevent the fish from sticking.
Marinating time is crucial for this recipe as it allows the fish to absorb all the flavors.
If you don't have fresh herbs, dried herbs can be used in a pinch, but reduce the amount by half since dried herbs are more potent.
Leftover fish can be stored in the refrigerator for up to 2 days and makes a great addition to salads or pasta dishes.