Garlic and ginger stuffed sea bream

Garlic and ginger stuffed sea bream

  • Servings: 2-4
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  • 2 whole sea bream (or snapper)
  • 1 lemon, halved + ½ lemon, thinly sliced
  • 2 garlic cloves
  • 1 piece fresh ginger (half thumb size), peeled
  • 2 shallots
  • 1 mild green chilli (or to your taste)
  • 2 handfuls fresh parsley, chopped
  • 2 tbsp lemon juice
  • freshly ground sea salt and black pepper
  • 2 tbsp olive oil
  • To serve: olives, mild green chilli peppers, lemon wedges


  1. Gut the fish and rub all over the skin with half a lemon. Place on a chopping board.
  2. Peel and finely chop the garlic, ginger and shallots; rinse, seed and finely chop the chilli; and place all in a mixing bowl with half the parsley, the lemon juice and olive oil, freshly ground sea salt and black pepper, and mix to a paste.
  3. Spread the paste into the abdominal cavity of each fish. Slice half a lemon into thin slices and place on top of each fish, sprinkle with a little more chopped parsley.
  4. Place on a barbecue or a griddle pan and cook for 6-10 mins or so each side (time depends on the thickness of the fish and the heat of the pan/coals), until the fish eyes are white and the flesh feels firm to the touch.
  5. Serve garnished with olives, mild green chilli peppers and lemon wedges.

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