Lemon and Dill Sea Bream on BBQ with fennel salad

This healthy dish takes no time at all to prepare. No BBQ? Pop it in the oven instead! You can also substitute the whole Sea Bream with Sea Bass or salmon fillets. The aluminium wrap ensures the fish doesn’t dry out and infuses with the lemon and dill, or any spices/herbs you like.


Before cooking

Choose your fish with shiny clear eyes to make sure it is super fresh and avoid fish with cloudy eyes. It’s better to swap for a different type of fish, or change your plan and go for a completely different dish rather than buying low quality sea food. Or anything for that matter… IMG_7076

Lemon and Dill Sea Bream on BBQ with fennel salad

Ingredients for 4 people: IMG_7079
For the salad:

  • 1 large fennel
  • 1 tbsp of extra virgin olive oil
  • 1/2 tsp of mustard
  • salt and pepper

For the fish:

  • 4 Sea Bream/ Sea Bass/ salmon fillets
  • 2 lemons, sliced
  • handful of dill
  • coarse sea salt
  • drizzle of extra virgin olive oil (optional)

Have the fish gutted by your fishmonger and place on a large sheet of foil. Sprinkle with sea salt and scatter the dill and the slices of lemon on top. Wrap the foil tightly around the fish and cook for 20 minutes on a hot BBQ or in the oven at 200C. Meanwhile, wash the fennel and cut in small chunks. Mix the olive oil with the salt, pepper and mustard at the bottom of a salad bowl and add the fennel. Toss around and there you have your salad. When the fish is cooked, unwrap the foil and place the fish on a chopping board. Cut the head off just after the gills. Make an incision along the dorsal and ventral side. From the tail, gently detach the top fillet from the bones using a large knife or a palette knife to help lifting the fillet and place on a plate. Remove the bones from the second fillet, along with the dorsal and ventral fins, clean up by removing the leftover bones and drizzle with olive oil. And there you have your fish.

I told you it was easy 😉

After cooking

After cooking


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