Sea Bream San Sebastian Style Recipe

Serves/Makes: 6 - 8


  • 2 (about 2 pounds/1 kg each) sea bream, uncleaned
  • 6 tablespoons olive oil
  • 2 cloves garlic
  • Salt and pepper
  • 1 lemon
How to cook Sea Bream San Sebastian Style:
  • Gut the sea bream, remove their gills, scale and wash them.
  • Sprinkle them with salt and pepper, then set aside in a cool place until you are ready to cook them.
  • A Spaniard would hang them up to air (orear), but this is not necessary for those who lack a cool larder and hooks.
  • About an hour before the meal, anoint the fish with some of the olive oil.
  • Grill the sea bream over glowing charcoal (oak charcoal, if you seek the authentic Basque flavor).
  • Turn them once so that they are well browned on both sides.
  • Meanwhile fry the cloves of garlic the rest of the olive oil.
  • Place the grilled sea bream on a platter. Pour the olive oil and garlic over them, followed by squeezes of lemon juice, and serve.


The Spanish name of this recipe is Besugo a la Donostiarra. Donosti is the Basque name for San Sebastian. This is a Basque bream dish, which may also be met under the name Besugo a Ia Vasco (or Basca).


The Bream San Sebastian Style recipe is delicious, simple, and really easy to cook.

This recipe for Sea Bream San Sebastian Style serves/makes: 6 - 8

The Sea Bream San Sebastian Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Bream (more Bream recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Spanish (more Spanish recipes)

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