Whole Sea Bream marinated with lemon, thyme and garlic confit.
Packed with Chef Izu Ani's homemade rosemary and lemon salt, Dijon mustard, crushed mixed peppercorn and piment d'Espelette.
Remove from vacuum bag and season the whole sea bream with salt and pepper. Place on preheated grill (medium-high heat) and then grill on both sides for 12-15 minutes. Adjust the timing according to your preference.
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