A Greek classic: whole grilled saddled seabream (melanouri), simply seasoned with olive oil and oregano and served with lemon. High-heat grilling gives it crisp skin and tender, juicy flesh.
Ingredients
- 4 pieces whole cleaned and scaled saddled seabream (melanouri), about 350-400 g each
- 60 ml extra-virgin olive oil
- 2 tsp dried oregano (preferably Greek oregano)
- 2 pieces lemons
- to taste coarse sea salt (fleur de sel or Guérande salt)
- to taste ground black pepper
Method
- Take the saddled seabream out of the refrigerator 20 minutes before cooking so it can come to room temperature. Rinse it under cold water and dry it thoroughly with paper towels, including the inside.
- Using a very sharp knife, score each fish in a crosshatch pattern on both sides: make 3 to 4 deep diagonal cuts down to the bone. This ensures even cooking and better penetration of the seasoning.
- In a small bowl, mix 60 ml of olive oil with 2 tsp dried oregano. Generously brush each saddled seabream on both sides and inside the cuts. Season the inside and outside with coarse sea salt and season moderately with pepper.
- Preheat a grill, whether charcoal, gas, or cast iron, over high heat. The temperature should be about 250-300 °C. Clean the grates and lightly oil them with a cloth soaked in oil to keep the fish from sticking.
- Place the saddled seabream on the grill, perpendicular to the grates. Cook without touching it for 4 to 5 minutes, until the skin is well marked and releases easily. Carefully turn it using a large spatula and tongs.
- Cook the other side for another 4 to 5 minutes. The fish is done when the flesh flakes away from the bone with a fork, is opaque and slightly pearlescent, and the internal temperature reaches 55-58 °C. The skin should be crisp and golden.
- While the fish cooks, cut one lemon into wedges. Squeeze the second lemon into a small bowl and reserve the juice.
- Transfer the grilled saddled seabream to a serving platter. Immediately drizzle with the reserved lemon juice and a little extra olive oil (not on the ingredient list, optional). Sprinkle with a pinch of fresh or dried oregano. Serve with the lemon wedges.
Nutrition
Per serving
- Energy
- 180 kcal
- Protein
- 5.3 g
- Carbohydrate
- 5.82 g
- Fat
- 16.02 g
- Fibre
- 1.85 g
- Calcium
- 49.03 mg
- Iron
- 1.1 mg
- Magnesium
- 12.45 mg
