Grilled Istrian Sea Bream with Olive and Herb Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh, Mediterranean-style grilled sea bream flavored with fragrant Istrian olive oil and a vibrant herb salsa. This Mediterranean-inspired seafood recipe, ready in about 27 minutes, pairs whole sea bream, extra virgin olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Rinse and pat dry 1.5 pounds whole sea bream, then score both sides with 3 shallow diagonal cuts.
  2. Step 2: In a small bowl, combine 3 tbsp extra virgin olive oil, 3 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Rub this mixture inside the cavity and over both sides of the sea bream.
  3. Step 3: Place the sea bream on the hot grill and cook for 5-6 minutes per side, or until the skin is crisp and the flesh flakes easily with a fork.
  4. Step 4: While fish cooks, mix 2 tbsp lemon juice, 3 tbsp olive oil, and 1 tbsp chopped capers in a bowl for the salsa. Adjust seasoning with a pinch of salt.
  5. Step 5: Remove fish from grill and let rest for 2 minutes. Serve topped with the olive and herb salsa for a bright, aromatic finish.

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