Barbecued Whole Bream with Chimichurri
By OcadoLife
Published on 01 July 2026
A simple chop-and-mix sauce and a fast cook over coals is all it takes to make this gluten-free Barbecued Whole Bream with Chimichurri from food writer and recipe developer Helen Graves. The bright, herby sauce is the perfect accompaniment for lightly charred, tender breamTime and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 2 heaped tbsp flat-leaf parsley, finely chopped
- 1 shallot, finely chopped
- 2 garlic cloves, grated
- 1 red chilli, finely chopped
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 100ml olive oil, plus extra for greasing
- 4 whole sea bream
Method
Step 1
In a bowl, mix the parsley, shallot, garlic, red chilli, chilli flakes, oregano, vinegar and oil; season to taste.Step 2
Pat the sea bream dry with kitchen towel and season with salt.Step 3
Grill over hot coals for 2-3 mins on each side until charred – to prevent sticking, use an oiled piece of kitchen towel to grease the grill bars before lighting the barbecue, or use a fish cage and oil it well before putting the fish inside. Transfer to the cooler side of the barbecue for 2 mins more each side or until cooked through. Serve with the chimichurri.