Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 whole Sea Bream fish under cold water, pat them dry with paper towels, and make three diagonal slits on each side of the fish.

2. 2

   In a small bowl, combine 2 finely diced halves of preserved lemon, 6 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.

3. 3

   Thoroughly rub the marinade inside the cavities and over the skin of both fish, ensuring it gets into the slits, then let the fish marinate for at least 30 minutes in the refrigerator.

4. 4

   While the fish marinates, prepare the stuffing by combining 1/2 cup of finely chopped fresh parsley, 1/4 cup of finely chopped fresh dill, 1/2 thinly sliced green bell pepper, 1/2 thinly sliced red onion, and 1 finely sliced chili pepper (if using) with 1 tablespoon of olive oil.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a light ash.

6. 6

   Stuff the cavities of both marinated fish with the herb and vegetable mixture, then carefully place each fish in a well-oiled fish grilling basket.

7. 7

   Grill the fish for 10-12 minutes per side, or until the flesh is opaque and flakes easily with a fork, turning the grilling basket only once to avoid sticking.

8. 8

   Carefully remove the 2 charcoal-grilled fish from the basket and serve immediately with fresh lemon wedges on the side.