Grilled Sea Bream (on charcoal, gas grill + grill pan)

Step 1

Scale and gut the fish. Make a lengthwise incision in the center of the fish (where the main bone is located) on both sides. Rinse well to remove any remaining scales or blood from the fish. Then tap dry all-around using paper towels.

Step 2

Place fish on a plate and drizzle with olive oil. Rub the olive oil all over the fish (so it won't stick when cooked). Season with kosher salt on both sides, inside the incisions, the belly, and its head as well.

Step 3

Heat the grill pan over high heat. Add both the fish and cook for 2-3 minutes on each side, on high heat.

Step 4

Drop heat to medium-high and cook for a few minutes more 10-12 minutes overall.

Step 5

Heat the grilling surface, whether it's your grill's rack or a grill basket until it's very hot.

Step 6

Add the fish and cook for 5-6 minutes before flipping the fish to its other side. Don't turn the fish any sooner than this, because you may destroy its skin. Cook for another 5 minutes on its other side. If you have a strong charcoal fire the fish won't take longer than 10-12 minutes overall. If the fire is not that strong it may take up to 20 minutes for the fish to cook. Hold the fish from its head in order to face down and if water has stopped coming out from its mouth then it's ready. If not cook a bit more.

Step 7

Heat your grill over high heat until the rack is smokey hot.

Step 8

Add the fish and turn the heat to medium. Cook the fish for 5-6 minutes before turning it. In order to flip the fish to its other side, use a pair of tongs (preferably flat ones) and grab hold of it from its head. Cook the fish on its other side as well 5-6 minutes more. Hold the fish from its head again in order to face down and check if water has stopped coming out from its mouth. This way you can tell if it's ready. If not, grill for a few minutes more.

Step 9

Squeeze a fresh lemon and mix its juice with 2/3 olive oil. Stir until fully combined and then pour over the hot fish. Sprinkle plenty of dry oregano on top.