Spanish-Style Bream

Gently heat the olive oil in a pan and fry the garlic and chilli to soften. Squeeze in some lemon juice and mix well. Lay the fish on a foil-lined baking sheet and slash the sides a few times. Pour over some of the garlic-infused oil, and season well with salt and pepper.
Heat the grill to high and grill the fish for 10 mins, turning once halfway through. When the skin is lightly charred and the flesh has just turned opaque, remove from the grill and place on a serving platter. Drizzle with the remaining sauce, scattered with plenty of parsley.

15 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box