Thursday 14th December 2017
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Serves 4
Preparation time: 5 minutes
Cooking Time: 25 minutes

4 gutted and descaled whole fresh sea breams about 350-400g each
2 lemons
100g samphire
50g sea aster
50g Okahijiki
4 tablespoons extra virgin olive oil
Salt to taste
4 small oak smoking plank
200ml white wine
300ml water

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Plank baked whole sea bream with sea vegetables and lemon

For this recipe I am using The Big Green Egg BBQ, which needs to be heated at 160C. Soak the oak planks in water and white wine for 45 minutes.

Wash the fish and rub with salt and olive oil. Place a mix of the sea vegetables on the 4 planks, lay the sea bream on them, slice the lemon and place inside the fish cavity, season with salt and oil.

Make sure you use the Plate Setter in the Big Green Egg to avoid burning the planks and keep the fish moist. Place the planks directly on the grill and close the lid.

Cook for 20-25 minutes depending on fish size. To check when the fish is ready gently pull the dorsal fin of the bream – if it comes out easily and clean, the fish is cooked.

Cooking the fish this way is a Mediterranean way which keeps the fish moist and much more tasty than when filleted.

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