This Bodrum dish grills sea bream with fresh thyme for a juicy, citrusy Aegean main.
14 min prep 12 min cook 60 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rub the sea bream with olive oil, lemon juice, and fresh thyme.
Rest the fish for 8 minutes so the thyme scent reaches the surface.
Grill the first side for 6 minutes.
Turn and cook the second side for 6 minutes.
Rest for 3 minutes and serve hot with lemon.
Spoon the concentrated pan sauce over the fish at serving.
💡 Tip: Dry the fish before cooking so the skin browns well; do not marinate too long.
🍽️ Serving suggestion: Serve hot with arugula salad and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~248
kcal calories
25
g protein
2
g carbs
15
g fat
0.4g
Sugar
0.4g
Fiber
0.4mg
Sodium
1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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