Sea bream and samphire

Sea bream and samphire

There is something so simple, but infinitely delicious about grilling a whole fish. It instantly brings us back to holidays in Greece, paddling in the sea and enjoying long, laid-back lunches.


Preparation Time: 10 min
Cooking Time: 20 min

Wood Species: Blackthorn
Wood Type: Chips & Charcoal

100g Woodchips
2 whole Bream
sea salt
50ml mild olive oil
juice of 1 lemon
500g samphire
30g butter



Prepare your charcoal.

Scale and gut the fish and remove the gills. Rinse briefly and dry well.

Season the cavity of the fish and rub with olive oil and salt. If you have one you can use an enclosed grill rack. Grill above evenly distributed coals for 4-5 minutes on each side until beautifully caramelised. The eyes should begin to pop.

Transfer the fish to a tray and allow to rest for 5 minutes.

In a small pan or basket, drop in your samphire and cook over the coals for 3-5 minutes. Samphire can be eaten raw so you are just getting them warmed through.

Add the butter and half of the lemon juice and mix well.

Serve up the fish with the samphire and a final squeeze of lemon over everything. You can add any side you fancy.