How to Make Grilled Sea Bream with Lemon Gremolata and Spinach

Sea bream, also known as orata or dourade, is ideal for grilling or poaching. It has sweet, delicate white flesh and a size and thickness that doesn’t challenge most home cooks who worry about drying out their fish or, on the other hand, undercooking it. Stuffing the fish with aromatics, then serving it with a slightly sweetened gremolata, lends the subtly flavored flesh a complex and full flavor. Our East Coast porgy works well with this, or a good-size, pumpkin-shaped panfish from a southern or midwestern pond would also do just fine. If purchasing at the fish counter, ask your fishmonger to gut and scale the fish.