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Barbecued Whole Bream with Chimichurri

Barbecued Whole Bream with Chimichurri

By OcadoLifePublished on 01 July 2026A 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 bream.
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Time 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.