Mediterranean Grilled Sea Bream

INGREDIENTS 

• 3 sea bream 300gr each
• Extra virgin olive oil
• Salt
• Black pepper
• Dried oregano
• 2 whole lemons
• 5 cloves of garlic
• ½ a small bunch of flat-leaf parsley
• 1-2 stalks of green fresh onions 
• A few sprigs of mint
• A few sprigs of dill 
• A few sprigs of fresh thyme
• 1 tablespoon of small capers

DIRECTIONS

1. Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
2. Season the fish with about 1 tablespoon of salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
3. Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
4. Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Coat the fish with olive oil and massage it on both sides. Set aside.
5. Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
6. Light a grill to medium and oil the grate. Rub the fish with 2 tablespoons of the olive oil and season lightly with salt. Grill, turning once until cooked through, about 20 minutes.
7. Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.

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