Indulge in the delightful flavours of fresh dorade/bream with this simple and delicious Grilled or Pan-Seared Dorade/Bream recipe. Whether you prefer the smoky essence of a grill or the convenience of a stovetop, this recipe is pretty versatile. With just a few basic ingredients, you’ll be able to savour the natural taste of the fish enhanced by the classic combination of salt and olive oil.
This dish pairs well with a variety of sides, such as roasted or grilled vegetables, sweet potato fries, or simply a refreshing salad.
Ingredients
- 2 dorade/bream fish
- 1-2 tsp of salt per fish depending on the size of the fish, adjust the quantity to taste
- 2 Tbsp of olive oil per fish, or more as needed
Directions
Preparing the Fish
Clean the fish thoroughly, removing scales, guts, and gills. Rinse the fish under cold water and pat them dry with paper towels.
With a sharp knife, make a few shallow cuts on both sides of each fish. This will help the fish cook more evenly and allow the seasoning to penetrate the flesh.
Rub the fish with olive oil, coating both sides. Use your hands to ensure the oil is evenly distributed.
Sprinkle salt generously over both sides of the fish, ensuring it coats the skin and enters the cuts you made earlier. Adjust the amount of salt according to your taste preferences.
Allow the seasoned fish to rest at room temperature for about 15 minutes. This will help the flavours infuse into the fish.
Grilling or Pan-Searing the Fish
Preheat your grill or a cast iron pan to medium-high heat. You can use a regular grill or a flat-top grill. Ensure the grill is clean and well-oiled to prevent the fish from sticking.
Place the fish on the preheated grill or pan. Let the fish cook for approximately 4-6 minutes (with the grill lid closed) or 5-8 minutes (without the lid) on each side, depending on the thickness of the fish. Avoid flipping the fish more than once to prevent it from falling apart.
While grilling, resist the temptation to move or press down on the fish too much, as this can cause it to break apart.
To check if the fish is done, gently insert a fork into the thickest part of the flesh. The flesh should be opaque and flake easily. Be careful not to overcook the fish, as it can become dry.
If you want to use a meat thermometer to check if the fish is cooked, note that the general guideline is to cook the fish until it reaches an internal temperature of 63°C (145°F). At this temperature, the fish should be opaque, moist, and flake easily with a fork. Insert the thermometer probe into the thickest part of the flesh, making sure it doesn’t touch the bone. When the internal temperature reaches 145°F (63°C), you can safely remove the fish from the grill or pan.
Once cooked, carefully remove the fish from the grill using a spatula or tongs. Place them on a serving platter.
Serve the grilled or pan-seared dorade/bream immediately while still hot. You can squeeze some fresh lemon juice over the top if desired.
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