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Grilled Fish Stuffed with Pickled Lemonsarm

Meggi Bibi, Meggi & Tuly Catering

Family cookouts (mangal) are our favorite pastime, especially on sunny weekends. Shish kebabs, chicken wings, lamb kebabs and steaks are the meats of choice on these occasions, but grilled fish is becoming increasingly popular. In this recipe gilthead sea bream (locally called denis) is used because it is readily available in Israel, but any other white-fleshed fish will work equally well.

Ingredients (serves 4)
  • 4 whole gilthead sea breams or other portion-size firm-fleshed saltwater fish, gutted and cleaned thoroughly

  • Salt and freshly ground black pepper

  • Fresh herbs: sprigs of thyme, rosemary and parsley

  • 1/2 cup pickled lemons (p. 49)

  • Olive oil for brushing

Season the cavity of each fish with salt and pepper and stuff with pickled lemon slices and herbs.


Make 2-3 diagonal slits on each side of the fish and rub with oil mixed with salt and pepper.


Heat charcoal grill, brush with oil, and barbeque the fish for 6 minutes on each side. It is advisable to drip some olive oil on the fish during grilling. Serve at once


Variation: Purée some pickled lemons and serve as a dipping sauce with the fish.


'photo: Daniel Layla ("Fresh Flavors From Israel")

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