Recipes

Grilled Whole Sea Bream with Lemon, Dill and Thyme

:20 min

:45 min

Serves 2 to 4

2 whole fresh sea bream, dressed (head on, scaled and gutted) (about 1 1/2lb each)

1 pkg fresh dill

1 pkg fresh Longo’s Sage

1 pkg fresh Longo’s Rosemary

1 pkg fresh Longo’s Thyme

2 lemons

Herb Filling

2 shallots, minced

1/4 cup chopped fresh Longo’s Dill

1 tbsp chopped fresh Longo’s Thyme

1 large clove garlic, minced

1 lemon

1/2 cup Longo’s Roasted Garlic and Shallots Grapeseed Grilling Oil

1 tsp pepper Salt to taste

•Place six 12-inch lengths of butcher twine in cold water for 10 minutes.
•Rinse sea bream, including bellies, with running water. Pat dry inside and out. Slash each sea bream across the belly 3 times about 2 inches apart; refrigerate.
•Divide dill, sage, rosemary and thyme into 4 equal bundles (about 2 to 3 sprigs per herb); set aside. Slice 1 lemon into 12 thin rounds; set aside.

Herb Filling

•Combine shallots, dill, thyme and garlic in small bowl. Zest and squeeze juice from lemon and stir into shallot mixture. Add oil, pepper and salt to taste, mixing well to combine.
•Remove sea bream from refrigerator and spoon a heaping tablespoonful of Herb Filling into each fish belly; spread to coat inside cavity. Rub remaining filling outside of both sides of the fish, making sure to press mixture into the slashes.
•Lay 3 of the soaked pieces of butcher twine evenly spaced out across flat work surface about 1 inch apart. Place a slice of lemon onto centre of each piece of twine.
•Lay a single bundle of the fresh herbs across the sliced lemons. Top with sea bream and place a second herb bundle on top with 3 more lemon slices. Bring the ends of each string together and tie tightly across the fish. Repeat with remaining twine, lemon slices, herb bundles and sea bream. Refrigerate until ready to grill.
•Preheat grill to medium-high heat (about 450°F to 550°F). Brush the fish with some of the grilling oil and sprinkle with salt and pepper. Grill for 10 to 12 minutes per side or until herb and lemons are lightly charred and fish is cooked and tender.
•Cut remaining lemon in half and place on grill until lightly charred and tender.
•Remove fish from grill and, using scissors, cut strings and carefully remove herb bundles and lemon slices. Squeeze grilled lemon halves over each fish and serve immediately.

Tip: Seafood should go directly from the refrigerator to the grill. This makes for easier grilling and keeps food safe, too.

Per serving (1/4th recipe): 560 calories