A fish

Grilled bream

Ingredients for cooking grilled bream

  1. Bream (fresh, frozen) 1 kg
  2. Lemon 1 pc.
  3. Oregano to taste
  4. Salt to taste
  5. Ground black pepper 1 teaspoon. a spoon
  6. Olive oil (sunflower) 3-4 table. spoons
  7. Garlic 2-3 cloves
  8. Greens (parsley, thyme, dill, rosemary), 1 bunch
  • Main ingredients
  • Portion 2-4


Knife, Cutting board, Teaspoon, Tablespoon, Lattice, Grill (barbecue, gratra), Coals, Special ignition fluid, Grater, Flat serving dish

Cooking grilled bream:

Step 1: Cut the bream.

Butchering bream should not present any problems. If you use frozen fish, you must defrost it before cooking. The process of cutting can be divided into 5 stages - First you need to cut the fins off the bream, then scrape the scales off the carcass with a sharp knife, tear open the abdomen and gut, that is, remove the entrails and the grease film, rinse the fish thoroughly, and, the last final step, cut the fish into fillets or cut into portions. Personally, I prefer to fry the whole carcass, I suggest you try the same option first. On the back of the fish you need to do a few transverse cuts.

Step 2: Prepare the ingredients.

Rinse the lemon with running water and rub it with a hard scraper for dishes to remove the possible wax coating, which is often applied to shine the fruit. Cut lemon thin circles on a cutting board with a sharp knife. Peel the garlic cloves and cut into thin slices. We wash the greens and shake several times to get rid of excess moisture. Prepared greens need to be finely chopped on a cutting board.

Step 3: Fry the bream on the grill.

First you need to light the coals in the grill with a special liquid. For cooking, we need uniform heat, so wait until the coals burn well. Sprinkle the grate with olive oil, and then place slices or carcass of the bream on it. What about the rest of the ingredients? And now let's add them! You need to salt the fish and add spices to taste, on both sides of the carcass. In the cuts made on the back, we put lemon circles, boned in chopped greens. We also send garlic chopped into thin slices. We send the grill to the grill, and fry the bream on one side about 10 minutes, and then flip the other side and again mark 10 minutes. We take out the finished fish from the grill and serve to the table.

Step 4: Serve the finished bream fried on a wire rack ...

Grilled bream should be served hot or warm. All kinds of side dishes are well suited to it, whether it is mashed potatoes, rice, buckwheat or boiled pasta. If you are preparing a fish in nature, then you must also prepare a salad of fresh vegetables - it is best combined with this amazingly delicious dish! Enjoy your meal!

Recipe Tips:

- - Instead of the specified spices, you can use the mixture of spices "For fish dishes".

- - You can cook in a similar way fish and other species.

- - The finished dish can be decorated with sprigs of greens or fresh lemon slices.

- - Of the drinks, white wine is best for such a fish.

- - For cutting fish, it is best to use a plastic cutting board - it does not absorb fish oil and residual mucus.

- - It is most convenient to clean fish scales with a grater.