Grilled Sea Bream

Ingredients:

* 1 whole sea bream (500 g), scaled and gutted
* Olive oil, for drizzling
* Salt and freshly ground pepper

* 1 tsp butter
* A couple fresh flat-leaf parsley sprigs
* A couple fresh tarragon sprigs
* Lemon slices

Method:

1. Remove the fish from the fridge about 10-15 minutes before cooking. Rinse and pat the fish dry with a paper towel.

2. Preheat your grill plate (or grill pan) to medium-high heat and lightly brush with high-heat cooking oil. It is hot enough, when it starts to lightly smoke.

3. Meanwhile, with a sharp knife, lightly score the fish two or three times on each side by making diagonal cuts just into the flesh. Drizzle both sides of the fish with olive oil and season with salt and pepper. Tuck the parsley and tarragon sprigs in cavity of the fish, along with the butter and 2 slices of lemon.

4. Place the fish on the grill plate and cook until seared a deep golden brown on the bottom, about 5 minutes. Important: resist the urge to move the fish as it cooks until the skin has browned and crisped otherwise it will stick!

5. Rotate the fish 90 degrees to create cross-hatch grill marks. Continue to cook for 3-4 more minutes, until the skin is thoroughly browned.

6. Gently flip the fish to cook on the other side. Cook for 5 minutes, until it easily releases from the grill. Rotate the fish 90 degrees to create cross-hatch grill marks and cook 3-4 minutes until skin is thoroughly browned.

7. To check doneness, you can look in the belly of the fish near the spine. If the flesh is cooked and the juices are bubbling, the fish is done. If the fish is still pink, then reduce the heat of the grill and cook another 2-3 minutes. (alternatively, you can check doneness if it flakes at the thickest part when probed).

8. Transfer the fish to a serving plate. Remove from the grill and serve with the potatoes and steamed vegetables for a wonderfully tasty and healthy dinner. Enjoy!