BBQ gilthead sea bream with wine sauce

Sea bass and sea bream are both incredibly versatile and similar in cooking.  You can make the same recipe with either fish if you prefer.

BBQ gilthead sea bream with wine sauce

Serves 4


1 ½ kg NIREUS gilthead sea bream, gutted and scaled
1 thinly sliced lemon 
Grated peel and juice of 2 lemons 
4 tablespoons olive oil
salt and pepper to taste

For the wine sauce

1 cup (240ml) white wine
1 cup (240ml) tarragon vinegar
1 cup (240ml) water
1 medium onion, finely chopped
2-4 scallions, finely chopped
1 teaspoon cornstarch
3 tablespoons milk
1/4 teaspoon ground white pepper
2 tablespoons hot mustard
 1/2 teaspoon salt


For the fish

Rinse fish with water and make 2 slashes on each side. Season with salt and pepper and tuck 1-2 thin lemon slices per each side. Place in a pan covered with tin foil or baking paper. Combine olive oil with lemon jest and lemon juice and drizzle with inside and over the top of the fish. Let it marinate for 30’. Broil or grill for 10’ on each side, or bake at a preheated oven (200oC) for 20’, basting occasionally with the marinade.

For the wine sauce

Put the wine, vinegar, water, onions, white pepper and salt in a pot; simmer until the liquid is reduced by 1/3. Strain the vegetables giving them a press to make sure you get all the liquid. Add the mustard. Dissolve the cornstarch in the milk. Add to the strained sauce liquid and heat over very low heat until sauce thickens and is heated through. 

To serve

Serve the fish with a vegetable salad and the sauce on the side. 


Let your grill get very hot before placing the fish on it. This will prevent sticking.