Grilled gilthead bream fillet

Name: Grilled gilthead bream fillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: Croaker 3 cuts in total 1.3 lbs; Datterino tomatoes 1 ½ cup; Black olives pitted 0.67 cup; Extra virgin olive oil 5 tbsp; Thyme 2 sprigs; Oregano dry 5 tsp; Fine salt to taste; Black pepper to taste; Water 3 ½ tbsp

it es fr de br

440

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 440
Carbohydrates g 6.9
of which sugars g 6.9
Protein g 28.1
Fats g 33.4
of which saturated fat g 4.85
Fiber g 3.8
Cholesterol mg 85
Sodium mg 595

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 3
Cost: Average

PRESENTATION

Grilled croaker fillet—really, it is something special. This dish captures the essence of Mediterranean food, for real. Around the Mediterranean coast, you know, there's this love for dishes that use super fresh fish, simple herbs, and just a touch of olive oil and lemon. And here's the thing: this grilled croaker fillet gives you lean, tender meat that's mild but still packed with character.

The fish? It gets a quick marinade—a gentle touch of olive oil, lemon juice, and maybe some thyme or oregano—just enough flavor, you know? Grilling locks in those moist juices, so every bite is a mix of delicate taste and a little crispy char from the grill. Really really good. Grilled fish fillet like this fits perfectly with a relaxed backyard cookout or a quiet weeknight dinner. Pretty much. You'll see why many say the best way to enjoy fish is simple—let those classic Mediterranean flavors shine.

For anyone who loves meals that feel light yet satisfying, this grilled croaker recipe is the way to go. The side of cherry tomatoes and olives adds a sweet pop and a tangy bite—brings everything together on the plate with hardly any fuss. When summer hits, grilling outside gives the fish a hint of smokiness, but truthfully, in cooler months, you might bake the fillet instead. I gotta say, this shows how the dish adapts to whatever's in season. Really smart, right?

That's part of the practical Mediterranean approach—using what's fresh and making it work for the weather. You'll notice right away how the how to grill croaker fish method lets the fish keep its natural flavor without getting lost in heavy sauces or lots of extra stuff. It's a real celebration of fresh seafood. Plus, with so few ingredients, cleanup is a breeze. Seriously good. Whether you call it healthy grilled seafood or just a really golden and flavorful dinner, this meal reminds you that sometimes the simplest food is the best kind.

It's a real treat, capturing the core of Mediterranean cooking, making it a favorite for many who appreciate the beauty of fresh and uncomplicated dishes. Can't go wrong.

How to prepare Grilled gilthead bream fillet

To prepare the grilled gilthead bream fillets, start by marinating the fish: place the fillets in a bowl, add 1/4 cup of oil 1, salt, pepper 2, and the thyme leaves 3. Cover with plastic wrap and place everything in the refrigerator for about 20 minutes.

At this point, prepare the side dish by cutting half of the cherry tomatoes in half 4 and leaving the others whole. Pour 2 teaspoons of oil in a pan and add a clove of garlic in its skin, but slightly crushed 5. Let it brown and add both the cherry tomatoes and the black olives 6.

Cook for 5 minutes on high heat, add half of the oregano 7, then remove the garlic clove 8 and pour in 1/4 cup of water.

Cook for another 5 minutes 10, adjust salt and pepper, and turn off the heat 10. Meanwhile, grill the gilthead bream fillets: lightly grease a grill with the remaining oil (about 2 teaspoons) and heat it on the stove, only when it's very hot, place the gilthead bream fillets on it 11, wait about 7-8 minutes, then turn the fillets 12 and finish cooking for another 7-8 minutes.

Serve your grilled gilthead bream fillets with the Mediterranean side dish 13, sprinkle with dried oregano 14, and serve them hot 15!

Storage

The grilled gilthead bream fillets should be consumed immediately, but if you prefer, you can store them for a maximum of one day in the refrigerator. The Mediterranean side dish alone can be stored in the refrigerator for 2-3 days. Freezing is not recommended.