Whole Grilled Fish Stuffed with Fresh Herbs

Here at Mondo Vino we love food as much as we love wine. What better companion to a delicious meal than a good glass of wine. For our Food&Wine page we want to share some of our favourite recipes and the wines we've enjoyed with them. 

We hope it inspires you to try something new, or perhaps revisit a familiar, comforting dish.

Buono Appetito!

grilled fish pic.jpg

One of our favourite things to eat, especially in the warmer months, is whole grilled fish. You can use any firm fleshed fish, but we are fond of  Mediterranean Sea Bream. The Italians call it Orata, and the French know it as Daurade. In any language it is delicious!

This recipe serves two.

2 whole sea bream, about 1-1 1/2 pounds each, scaled and cleaned

Extra virgin olive oil

Sea salt and freshly ground pepper

Thinly sliced lemon

Two small handfuls fresh herbs-whatever is on hand-thyme, parsley, oregano, mint, or cilantro.

  • Rinse both fish with water and pat dry.
  • With a sharp knife, score the sides of the fish, about two or three slashes on each side, about 1/4 inch deep.
  • Season inside and out with salt and pepper and drizzle with the olive oil, inside and out.
  • Place a small handful of herbs along with two thin slices of lemon in each cavity.
  • Rub your grill with olive oil and get it nice and hot--this is important--the hotter the grill, the less likely the skin will stick to it.
  • Cook for 20 minutes, flipping it halfway through. The flesh should easily flake off the bone when it is cooked.
  • Serve with some seasonal greens and crusty bread. Have some extra lemon wedges and olive oil on the table.

Note: If you don't have a grill handy, the fish can be roasted in a hot oven, 450 degrees F (no need to flip it) for the same length of time. If you roast it, slip a sprig of herb into each side slash for extra flavour.

We always like to try one of our white wines with this recipe. The 2012 Pinot Bianco Penon DOC from Nals Margreid is a delicious match.

Pinot Bianco is a mutation of Pinot Noir, and thrives in the cool-climate Alpine winemaking region of South Tyrol. Penon from Nals Margreid is no exception with it's pure limestone gravel soils and elevated location over 500 m above sea level. Fresh cut spring flowers, green mutzu apples, with a light herbaceous note. Very clean, balanced, fresh crispness from the acidity, with a vein of minerality, give it good length on the finish.