Portuguese · Keto
Peixe Grelhado
Whole fresh Portuguese sea bream grilled over high heat with nothing more than coarse salt and olive oil — the cornerstone of every Atlantic-coast lunch.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Serves
- 2
2g Net carbs
36g Protein
22g Fat
358 Calories
Per serving
Ingredients
- 2 whole (400 g each) sea bream
- 2 tbsp coarse sea salt
- 3 tbsp olive oil
- 1 (cut into wedges) lemon
- 2 cloves garlic
- 2 tbsp parsley
Method
- Scale the sea bream, gut them through the belly, and rinse the cavities thoroughly under cold running water before patting dry.
- Make 3 diagonal slashes along each flank of every fish so the heat penetrates evenly and rub the coarse sea salt deep into the slits.
- Brush both sides of each fish with 1 tablespoon of olive oil and let them rest for 5 minutes on a wire rack to draw out surface moisture.
- Heat a charcoal grill or ridged cast-iron pan to very high and lay the fish down without disturbing them for 7 minutes per side.
- While the fish cooks, whisk the remaining olive oil with the crushed garlic and chopped parsley to make a quick molho verde drizzling sauce.
- Lift the bream onto a warm platter, spoon the molho verde generously over the top, and serve with the lemon wedges alongside.
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