Begin by lighting your barbecue and allowing it to preheat to a medium-high temperature. For best results, use charcoal to infuse the fish with a smoky flavor.

Pat the sea bream thoroughly dry using paper towels. Make three deep diagonal slashes into the flesh on each side of the fish—this allows the seasoning to penetrate and ensures even cooking.

Season the inner cavity generously with sea salt and freshly cracked pepper. Stuff each fish with several lemon slices, a few sprigs of parsley, and one sprig of thyme.

Secure the fish inside a barbecue fish basket, locking it tightly to keep the contents intact while grilling.

Place the basket over the hot grill grates and cook the fish for approximately 20 to 25 minutes, flipping halfway through, until the skin is crisp and the flesh flakes easily with a fork.

Once cooked, carefully open the basket and transfer the grilled fish onto a serving platter. Let it rest for a couple of minutes before serving. If desired, fillet the fish using a sharp fish knife before plating.

A fresh and flavorful dish perfect for warm-weather grilling.