Whole Grilled Sea Bream with Shichimi and Lemon
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Ingredients
- 2 whole sea bream, gutted
- 1 tbsp vegetable oil
- 1 tsp shichimi togarashi (japanese seven-spice)
- 1 lemon
- 2 tbsp soy sauce
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 35.2 g
- Carbohydrate
- 60 g
- of which sugars
- 0.8 g
- Fat
- 9.2 g
- of which saturates
- 1.8 g
- Fibre
- 2.4 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the grill to high. Score the sea bream three times on each side through to the bone and rub all over with the vegetable oil and a generous pinch of salt.
- 3
Grill for 8-10 minutes each side until the skin is blistered and the flesh at the thickest part flakes easily from the bone and is opaque all the way through.
- 4
Cut the lemon into wedges.
- 5
Dust the fish with the shichimi togarashi and serve whole with the rice, soy sauce and lemon wedges.
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