Ingredients:

  • 4 x 175 g portions of Sea Bream (Orata), Snapper, or thick Halibut fillets
  • 5 g coarse sea salt
  • 2 g freshly ground black pepper
  • 120 ml Extra Virgin Olive Oil
  • 60 ml Fresh Lemon Juice
  • 5 g Dried Oregano (Greek)
  • 4 cloves Garlic, minced finely
  • 2 sprigs Fresh Rosemary/Thyme, roughly chopped (optional)
  • 1 medium Lemon, sliced into rounds (for serving)
  • 15 g Fresh Parsley, finely chopped (for garnish)
  • 15 ml high-quality EVOO for drizzling (finishing oil)

Instructions:

  1. Prepare the fish: If using whole fish, score the flesh 2-3 times diagonally on both sides. If using fillets, ensure the skin is intact. Pat all fish surfaces completely dry using paper towels. Season lightly with salt and pepper.
  2. Whisk the Marinade: In a small bowl, combine the olive oil, lemon juice, dried oregano, minced garlic, and rosemary/thyme. Whisk thoroughly to emulsify slightly.
  3. Marinate Briefly: Brush the fish generously on both sides (and inside the cavities of whole fish) with the marinade. Allow to rest at room temperature for 15-30 minutes.
  4. Preheat the Grill: Heat the grill to medium-high (approximately 200°C / 400°F). Clean the grates thoroughly with a wire brush and oil them heavily just before placing the fish down to prevent sticking.
  5. Grill the Fish: Place the fish directly on the hot, oiled grates. Grill undisturbed for 4-6 minutes until grill marks appear and the skin is crisp and releases easily from the grate.
  6. Flip and Finish: Gently flip the fish using a wide fish spatula. Grill for an additional 4-6 minutes on the second side. The fish is done when the internal temperature reaches 63°C (145°F) or when the flesh is opaque and flakes easily with a fork.
  7. Rest and Garnish: Transfer the grilled fish immediately to a platter. Let it rest for 2 minutes. Drizzle with the finishing olive oil, scatter with fresh parsley, and serve immediately with fresh lemon slices.