Greek-style Grilled Sea Bream With Onions and Tomatoes
I find that this cooking technique works best with large fish. It chars on the grill while the inside remains half cooked. When poached in the sauce, the fish flesh gets cooked through without acquiring that overdone mouth feel.If sea bream is not available, substitute any firm and fleshy fish.
Ingredients
- 1 sea bream about 800 grams, cleaned and gutted
- salt
- pepper
- olive oil
- 1 tablespoon minced garlic
- ½ cup finely chopped onion
- 1 cup finely chopped tomatoes
- 2 generous pinches dried oregano
- 1 generous pinch thyme
- ½ teaspoon sweet paprika
- 1 generous splash white wine
- juice of half a lemon
- chopped greens (scallions, basil or parsley), to garnish
Instructions
- Rinse the sea bream well. Pat dry with a kitchen towel.
- Score the fish two to three times on both sides.
- Rub generously with salt and pepper.
- Heat the grill and brush the rack with olive oil.
- Brush the fish liberally with olive oil.
- Grill over high heat, about five minutes per side. Set aside.
- In a wide shallow pan, heat about two tablespoons of olive oil.
- Saute the garlic, onion, tomatoes, oregano, thyme and paprika with a little salt and pepper until the tomatoes star to liquefy.
- Pour in the white wine. Allow to boil, uncovered, for about two minutes.
- Lower the heat. Taste the sauce and add more salt and pepper, as needed.
- Lay the grilled sea bream on the sauce.
- Cover the pan tightly and poach the fish for about 20 minutes until the sauce is no longer soupy.
- Lay the fish on a serving plate and pour the sauce over it.
- Squeeze lemon juice directly over the fish and sauce.
- Serve your Greek-style grilled sea bream with onions and tomatoes topped with chopped greens of your choice.