A bold and generously flavoured dish, this grilled sea bream is marinated with lemon, mustard and spices, then served over aromatic brown rice for a striking centrepiece.

By Chef Faisal – Prep Time: 1 hour – Cook Time: 25 mins – Serves 4

Grilled Saudi-Style Sea Bream

Salt, smoke, and the smell of something charring over heat. There are flavours that need no introduction, and this is one of them.

Sea bream is a fish that rewards patience. Score it, season it well, and let it rest. The marinade here is confident — mustard, lemon, smoked paprika, flavours that know each other and sit together easily. Time does the rest.

The brown rice underneath is not an afterthought. Cooked low and slow with cinnamon, cumin and bay leaf, it carries its own quiet warmth. A foundation that holds everything together without asking for attention.

What makes this dish worth making is its honesty. No elaborate technique. No unnecessary layers. Just a whole fish, properly seasoned, cooked over real heat until the skin blisters and the flesh pulls cleanly from the bone. Finish with crispy fried leeks, a scattering of red chilli, and nothing else. Carry it to the table as it is.

There is a particular kind of satisfaction that comes from cooking something whole. From start to finish, it asks for your attention, and in return, it gives you something genuinely worth eating.

Ingredients

For the Grilled Sea Bream

  • 1 whole sea bream, about 1kg
  • 1 tsp salt
  • 1 tsp lemon zest
  • 1 tsp chopped parsley
  • 30ml lemon juice
  • 20g yellow mustard
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 30ml olive oil

For the Brown Rice

  • 70ml olive oil
  • 30g butter
  • 75g red onion, chopped
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tbsp sea salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 500g basmati rice
  • 1 litre water

To Serve

  • 1 whole grilled sea bream
  • 1kg brown rice
  • A small pinch of fried leeks
  • 5 slices fried red chilli

Method

Grilled Sea Bream

Score the fish through the middle. Combine all the marinade ingredients and rub generously all over and inside the fish. Grill on a preheated grill for 5 minutes on each side until the skin is charred and the flesh is cooked through.

Brown Rice

Rinse and soak the rice for 1 hour, then drain. Heat the oil and butter in a large saucepan and sauté the onion and whole spices until golden and fragrant. Add the ground spices, then pour in the water and bring to the boil. Add the rice, cook uncovered for 3 minutes, then cover tightly and cook over a low heat for 20 minutes.

For Plating

Mound the brown rice onto a large serving platter and place the grilled sea bream on top. Garnish with crispy fried leeks and fried red chilli slices.

Tip

Allow the sea bream to marinate for at least 30 minutes before grilling to deepen the flavour and help the spices infuse beautifully into the fish.