Grilled Mediterranean Sea Bream with Istrian Olive Oil and Herbs

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.

Fresh sea bream grilled and finished with fragrant Istrian olive oil and a medley of local Mediterranean herbs for a simple yet flavorful seafood dish. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs whole sea bream, Istrian extra virgin olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Clean and pat dry 1.2 lbs whole sea bream. Score the skin lightly on both sides.
  2. Step 2: In a small bowl, combine 3 tbsp Istrian extra virgin olive oil, 3 minced garlic cloves, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Rub this herb-garlic oil mixture all over the fish, including inside the cavity.
  3. Step 3: Stuff the cavity of the fish with 2 lemon slices and a handful of fresh parsley.
  4. Step 4: Place the fish on the grill and cook for 6-7 minutes per side, turning carefully once, until the skin is golden and the flesh flakes easily with a fork.
  5. Step 5: Remove the fish from the grill, drizzle with an additional 1 tbsp of Istrian olive oil, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with extra lemon wedges.

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